Mary's Bread Basket Health Inspections

Week of Score Noted Violations
No. | Description of code requirement not in compliance | Occur
1/8/2019 90-A 6-2 Proper date marking and disposition 1
12A Contamination prevented during food preparation, storage, display 1
14A In-use utensils: properly stored 1
15B Warewashing facilities: installed, maintained, used; test strips 1
17D Adequate ventilation and lighting; designated areas used 1
7/16/2018 97-A 11A Proper cooling methods used: adequate equipment for temperature control 1
1/31/2018 95-A 6-2 Proper date marking and disposition

15A Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
7/28/2017 95-A Toxic substances properly identified, stored, used

Physical facilities installed, maintained, and clean
2/8/2017 95-A 25 Floors, walls, ceilings, windows, doors clean, and in good repair; appropriate for location and operation
8/18/2016 90-A Adequate handwashing facilities supplied & accessible

Toxic substances properly identified, stored, used

Sewage and waste water properly disposed
10/22/2015 97-A Observed dirty wet wipe cloths on the counter. Wet cloths must be stored in sanitizing solution between uses. The cloths were placed in the laundry.
4/30/2015 91-A Observed employee place a loaf of bread into a plastic bag with bare hands. Bare hand contact is not allowed with ready-to-eat food. The bread was discarded.
11/19/2014 96-A 1. Observed food employee with a watch and rings with stones. The only jewelry allowed on hands and arms is a plain band ring. Jewelry was removed.

2. Observed salads in a single use aluminum pan that was obviously reused several times. These pans are for single use and with the numerous folds in the aluminum cannot be easily cleaned and sanitized.
6/20/2014 94-A 1. One can badly damaged on the seal. Damaged cans must be stored separately from cans for use.

2. Chicken salad in large container cooling at 50F at 3 hours. To properly cool, it must be placed in shallow pans or an ice bath. After it cools it may be placed in the large container for storage. The chicken salad was broken down into shallow containers to properly cool.
2/5/2014 88-B 1. Potentially hazardous food in the sandwich cooler at 44-46F. Must be at 41F or below. Items were moved to a unit holding at 38F. Do not overfill containers, and adjust cooler down.

2. Potato salad at 56F in sandwich cooler after 8 hours. This unit is not made to rapidly cool, due to top being opened constantly. Always ensure PHF is at 41F before being placed in the unit. The potato salad was discarded.

3. Observed open bags of dry goods. After opening, food must be placed in a sealed food grade container.
8/20/2013 92-A 1. Opened containers of deli meat date marked for 10 days. After opening, the deli meat can only be held for a maximum of 7 days, with day 1 being the date opened. The meat was remarked for the packages that had not yet met the 7 days. One package already past the 7 day limit was discarded.

2. Chicken salad in large bowls cooling in the prep cooler and the refrigerator. The temperature was 59F at 3 hours. The salad was placed in smaller containers and an ice bath was utilized to quickly cool the product to 41F.

3. The food chopper must be replaced with a chopper that does not have crevices. All parts of the chopper must be easily cleanable.
4/12/2013 99-A Observed pocketbook and other employee items on shelf with single service articles. Employee items must be stored in a designated area away from food and food service equipment.
12/20/2012 99-A Repair wall above hand wash sink and install FRP on wall beside sink.
10/9/2012 100-A Change of Regulatory Agency