Tous Les Jours Bakery

Inspector notes: Observed various TCS baked goods at 3:45pm with discard stamps for 2:45pm including pizza bread, garlic knots, croque monsieur, sausage onion bread, milk cream bread, custard bun, red bean buns and cream cheese bread. All TCS foods being held under time as a control were discarded at time of inspection. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control

Inspector notes: Observed two roach tents throughout the establishment. PIC stated a pest control applicator left them behind. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection

Inspector notes: Establishment did not have a CFPM onsite at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: Observed a first air kit containing burn gels and antibiotic gel stored above napkins and plasticware. Observed sanitizing wipes and hand sanitizer stored above food and food prep areas. All medicines and other chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals and medicines were relocated and properly stored by PIC at time of inspection

Inspector notes: Observed open baked goods including various donuts and croissants in a display case for consumer self-service with doors that do not self-close. Please adjust the doors to slide close by gravity or change the operations to where the products are pre-packaged prior to being placed in the display case. All food products that are out for consumer self-service must be protected from contamination at all times. Observed other baked goods already pre-wrapped. PIC had the donuts and croissants packaged at the time of inspection. \

Inspector notes: Observed various preparations of milk breads, buns, croissants, croquettes and filled donuts with TCS fillings (i.e. hot dogs, cheese, cream cheese, pastry cream, custard, and red beans) holding at room temperature between 68-85*F when measured with a probe thermometer. PIC stated the baked goods were all prepared between 8-9am, air cooled and then individually packaged and placed on the shelving for customer purchase. No timestamp or log was available to determine when the product was placed out or when the food should be discarded. Discussed that when time as a control is used, foods must be used or discarded within 4 hours and cannot be cooled down, reheated or otherwise repurposed. PIC added timestamps to all baked goods (including non-TCS foods) with some timestamps observed 20 minutes in the future despite being prepared between 8-9am. PIC added the appropriate timestamps to all foods at the time of inspection. Advised PIC they may remove timestamps from the non-TCS baked goods at their discretion. Advised PIC that the time should be started upon removing from the ovens or fryers and not once the item is finished air cooling and packaged. Advised PIC that foods may also be cooled down to 41*F under approved cooling procedures and may utilize time as a control once they are removed from coolers. Discussed additional cooling capacity of walk in space from the market may be required to allow for the large volume of baked goods requiring cooling. Discussed obtaining lab testing to challenge shelf-stability and submit to the Department for review

Inspector notes: Observed a buildup of food debris under various coolers and cooking equipment in the bakery area of this permit. Also observed a buildup under the edge of the cabinets in the coffee and service counter areas. Clean areas prior to the next routine inspection and maintain a regular cleaning frequency to prevent buildup

Inspector notes: Establishment did not have a CFPM onsite at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation