EDGARS BAKERY health score and inspection history

3-501.16(A)(1) Maintain TCS food at 135 F or above./ Quiche in the hot food holding cabinet measuring 112F was voluntarily discarded during the inspection.

4-601.11(C) Keep nonfood contact surfaces of equipment free of an accumulation of dust, dirt, food residue, and other debris./ Following cleaning after last use, food particles and residues remaining on the underside of the food slicer blade ring and housing, and food splatters and residues on the bowl shield and attachment housing of the table-top mixer.

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./ There is not a person on duty who has completed an accredited program.

3-501.16(A)(1) Maintain TCS food at 135 F or above./ Quiche 126F holding >2 hours in the hot food cabinet was voluntarily discarded. The cabinet air temp reading was reading 135F on setting "4", but increased to 157F once the setting was moved to "7". Ensure that holding equipment is preheated and set properly to hold food at 135F> before loading with cooked or heated food.