Sweet Hut Bakery & Cafe

Inspector notes: Observed several food items removed from original packaging lack identification through out main kitchen and front service. C/A: Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. Correct within 72 hours.

Inspector notes: Observed heavy dust accumulation on wire shelving of main kitchen. Observed heavy dust accumulation on wires above stainless steel table of main kitchen. C/A: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Correct within 72 hours

Inspector notes: Observed several cold holding violations inside cooler drawers and reach-in cooler (main kitchen). See asterisked temperatures on log. C/A: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. COS: Discarded

Inspector notes: Observed written TPHC procedures do not include a discard time for TCS pastries in self service cases at the front of store. C/A: If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control;P (ii) The food may have an initial temperature of 70°F (21°C) or less if; (I) It is a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperature control for safety food, or (II) It is a ready-to-eat hermetically sealed food that upon opening is rendered a time/temperature control for...

Inspector notes: (1) Observed several ceiling tiles missing in main kitchen, above food preparation areas. (2) Observed leak from ceiling above prep top cooler in main kitchen. (bucket used to catch leak). C/A: All physical facilities shall be maintained in good repair.

Inspector notes: Observed several plastic containers and lids wet stacked on drying rack (main kitchen). C/A: After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.