MONITAS BAKERY health score and inspection history

Provide a supply of hand cleaning liquid, powder or bar soap at each handwashing sink or group of 2 adjacent handwashing sinks.// No hand soap at hand washing facility in back of facility. COS- PIC supplied soap.

(A)(2) Maintain TCS food at 41 F or below.// Almond milk in bottom of make table at 45F. COS- table was adjusted and milk cooled. Empanadas in cold holding at counter at 45F. COS-PIC adjusted unit and cooled empanadas.

6-403.11(B) Locate lockers or other suitable facilities for storage of aprons and personal belongings so that they do not contaminate food, equipment, utensils and single service/single use articles.// Personal items stored directly on top of bags of dried goods in dry storage.

420-3-22.02(2)(a), 2-101.11(A), 2-102.11(B) An employee or PIC with certification from an accredited food protection manager certification program or verification of attendance of an accredited program within the past 12 months, shall be on the premises during all hours of operation (Priority Category 3 and 4).// No one present with management food safety training certification.

JCDH 2.2 Provide food safety training for all food handlers as required.// Not all employees have food handler cards.