Emilios Bakery

Inspector notes: Various refrigerated baked goods were observed stored above 41 degrees. All products that staff stated had TCS ingredients were disposed of.

Inspector notes: The handwash sink in the ware wash area was observed not dispensing any water. Sink to be repaired.

Inspector notes: Calzones were observed wrapped cooling in the display case. Calzones must be cooled in the back fridge. Proper cooling methods reviewed with PIC. Calzones must not be placed into unit until 41 degrees or less. Calzones were still within the cooling time and were moved to the back fridge on sheet pans to rapidly cool.

Inspector notes: Bakery display case was lacking a thermometer measuring the ambient temperature.

Inspector notes: Bakery display case was not in good repair. Unit to be used for shelf stable product only until repaired.

Inspector notes: The door to the toilet room is not self-closing.

Inspector notes: At the time of inspection, several pastry items in the Pastry Display Case were observed held at 38 to 67 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Time/Temperature Control for Safety (TCS) Pastry Items observed at 44 degrees Fahrenheit or below were moved to colder refrigeration. TCS Pastry Items NOT prepared same day observed at 45 degrees Fahrenheit and above were voluntarily disposed of at the time of inspection. TCS Pastry items prepared same day were moved to colder refrigeration for proper cooling at the time of inspection.

Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Per interview of PIC, Coconut Custard Pie was placed hot in the Front Display Cooler. Prepared food items are to be properly cooled to 41 degrees Fahrenheit or below prior to being placed in the display cooler. Coconut Custard Pie was moved to colder refrigeration at the time of inspection.

Inspector notes: At the time of inspection, the Pastry Display Cooler was observed to be operating at 38 degrees Fahrenheit at the bottom shelf area to 54 degrees Fahrenheit at the top shelf area. TCS Pastries are to be held in the bottom shelf area where proper cold holding temperature of 41 degrees Fahrenheit or below is maintained.

Inspector notes: Custard Pies (requiring refrigeration) were observed held at 47 degrees Fahrenheit in the pastry display cooler. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. (Custard Pies were voluntarily disposed of at the time of inspection.)

Inspector notes: Calzones, previously cooked in the establishment, were observed cooling in the bakery display case. Calzones were observed to be wrapped in plastic wrap at 64 degrees Fahrenheit. Calzones are to be cooled to 41 degrees Fahrenheit in the back refrigeration unit prior to being wrapped and placed in the front display cooler.

Inspector notes: The following areas of the physical facilities were observed to be in poor repair. - The ceiling in the kitchen and storage areas was observed to have some missing and sagging/loose/stained tiles - The coving at the floor/wall junctures in the kitchen area was observed to be missing and/or peeling The physical facilities must be maintained in good repair.

Inspector notes: At the time of inspection, the Pastry Display Case was observed to be maintaining an ambient temperature of 48 degrees Fahrenheit (Items observed to be cooling and TCS items in the case were removed and placed into colder refrigeration.) Unit ambient temperature was not observed to recover to 41 degrees Fahrenheit prior to inspector exiting establishment. Unit ambient temperature is to be monitored and observed at 41 degrees Fahrenheit or below prior to reusing for baked items requiring a cold holding temperature of 41 degrees Fahrenheit or below. Baked items requiring refrigeration to be stored in colder refrigeration until unit is adjusted/serviced/repaired.

Inspector notes: The non-food contact surfaces of the dry ingredients containers were observed to have an accumulation of dust, dirt, food residue, and other debris. Non-Food-Contact Surfaces of Equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.