Latest published violations
- −1Inspection remark
6-303.11(C) Provide at least 50 foot candles of light in food prep and warewashing areas./ Blown and dimmed bulbs in fixtures throughout the food operations areas.
- −4Inspection remark
JCDH 2.1 Register all Certified Food Safety Managers with JCDH and maintain the appropriate card in a readily accessible location./ The CFSM has not registered his certification with JCDH (the bakery was notified on inspection 12 AUG 2025 to implement compliance with this requirement).
- −1Inspection remark
5-501.16; 6-301.20 Provide a waste receptacle at handwashing sinks that are supplied with paper towels./ A waste receptacle for disposal of paper towels is not provided at the handsink at the floor stand mixers.
- −1Code 4-202.16
Provide smooth, easily cleanable nonfood contact surfaces./ Torn, threadbare, and deteriorating speedrack covers; peeling coatings on the shelving in the RI coolers; cracked lid on the dry ingredient storage bin opposite the stand mixers.
- −5Code 5-203.14
Provide backflow prevention device at all faucets where a hose is used./ A hose is connected to the faucet at the mop service basin with no backflow prevention device installed: provide a hose bibb vacuum breaker.
- −1Inspection remark
3-602.11(B) Label food packaged in the establishment as required by law; include listing of sub-ingredients of ingredients which themselves are made from two or more ingredients, and a declaration of the net quantity of ingredients (and, include the name of the food source for each major food allergen contained in the food on the label unless the food source is part of the common name of the ingredient)./ Whole cakes that are packaged and offered for retail sale in the bakery are not labeled as required.