Delhi Bakery

A surface sanitizer was not prepared during food operation. Operator prepared chlorine (bleach) sanitizer during inspection and concentration was tested at 100 ppm., - Ensure that sanitizer concentration is regularly checked, and sanitizer solution is prepared , for use at all times for each food handling area.

Counter cloths were wet and contaminated with food debris and not stored in a sanitizing solution between use., - Operator was instructed to store washcloths in sanitizer solution at all times.

The standing cooler and freezer were found to be disorganized. Several food containers were double stacked without proper separation and not covered to protect food from potential contamination., - Reorganize the cooler and freezer and ensure food containers are properly covered.

The probe thermometer provided was not operational as the battery had died. Please replace battery and , ensure thermometer is in good working order.

1. Veggie patties in the front hot holding unit measured at 17.5C. Hot holding unit was not turned on at the time of inspection. Operator was instructed to discard the patties., - Ensure hot holding unit maintains temperature of 60C or higher., , 2. Two opened ketchup bottles at the front counter were stored at room temperature, despite label indicating that refrigeration is required after opening. , - Operator voluntarily discarded the product., - Ensure to store all food items as per manufacturer's instructions.

*Ongoing Violation* , Perishable foods are double stacked on top of inserts in the sandwich table and out of the cold zone. Ambient temperature measured between 8C-11C. , - Store foods directly in the cooler at 4C or lower.

1. Cellphone and notebooks were placed on food preparation table in the back kitchen. Personal bag and jacket were placed on the top of the flour bags and clean washcloth storage., - Store personal items away from food and food preparation areas., , 2. In the back kitchen, non-food grade totes on shelves and underneath the prep table were used for bulk food storage., - Operator is to ensure totes being used are food grade or to replace totes with containers that are food grade and safe for food storage.

1. Dipper well for ice cream scoops was not turned on at the time of inspection. Operator turned on the dipper well and placed scoops for dishwashing., - Ensure dipper well is fully operational and has continuous running water supply., , 2. Paint was chipping off the wooden base for the floor mixer. , - Please repair/re-paint so surfaces are smooth, nonporous and easily to clean., , 3. The 3-comp dishwashing sink was in disrepair. Gap was observed between the wall and sink., - Please ensure 3-comp sink is properly secured.

1. Plastic cups and blender jug was stored under the paper towel dispenser at the front hand sink. This is not a sanitary area - move cups and food equipment to a clean area., , 2. Plastic containers filled with beverage glasses were stored on the floor and under drainage line of the 3-comp sink. Store food equipment at least 6 inches off the floor and in a sanitary manner., , 3. Clean utensils such as strainer and metal cake molds were stored on top of the hot water tank. Store utensils in a sanitary manner.

1) A surface sanitizer was not prepared during food operation., 2) Counter cloths were wet and contaminated with food debris, and not stored in a sanitizing solution between use.

Perisable foods are double stacked on top of inserts in the sandwich table and out of the cold zone. Shredded cheese measured as high as 10C. Store foods directly in the cooler at 4C or lower.

1) Paper towel dispenser at kitchen hand sink was empty. Please restock., 2) Rolls of paper towels were stored on food prep counters in the kitchen and not in dispensers., 3) No hot water was provided at the front service hand sink. Hot water was turned off due to a leak. Please fix the leak and ensure hot water is available at the fixture.

Rolls of paper towels and toilet paper were not stored in dispensers in the public bathrooms. Place paper towels and toilet paper in the dispensers.

Ice cream cones displayed on top of the ice cream freezer were not protected against customer contamination. Please install a sneeze guard or move cones to behind the counter.

1) Kitchen back door was propped open with a chair. Keep door closed or install a tight-fitting screen., 2) There was a gap under the kitchen door in the corner. Please eliminate gaps around the door., 3) Mouse droppings were noted along the back wall near the kitchen back door. Please clean and sanitize areas contaminated by mouse droppings.

A porous/carpet mat was present in front of the kitchen exit door. Please remove. Floors must be easily cleanable.

1) Tray of clean utensils was balanced on top of a garbage container and under a paper towel dispenser between the 3 comp sink and hand wash sink. An empty carton meant to be discarded into garbage was also thrown on top of the tray of clean utensils. Store clean utensils in a sanitary manner., 2) Utensil holder with bristles was difficult to clean and there was food debris accumulated on the unit. Please remove., 3) Plastic cups and blender jug was stored under the paper towel dispenser at the front handsink. This is not a sanitary area - move cups and food equipment to a clean area., 4) A pot was stored on the floor and under drainage lines of the 3 comp sink. Store food equipment at least 6 inches off the floor and in a sanitary manner., 5) A pail of clean utensils was stored on the floor next to the grease trap. Store off the floor and in a sanitary manner., 6) There was old food debris present on the electric slicer. Please clean.