BROTHERS BAKERY

Dish sanitizer was too weak or missing, so dishes may not be properly disinfected.

*10 Chlorine sanitizer concentration, minimum temp.

*22 Accredited food handler certificate - 60 days

Food was not labeled with prep or discard dates, making it hard to know if it is still safe.

*24 Food packaged in a establishment, shall be labeled as specified in law

*30 Does Establishment have a current valid permit posted?

Signs of pests were found — traps, droppings, or openings that let pests in.

*34 Controlling pests. Eliminating harborage conditions

Employees ate, drank, or used tobacco in food prep areas where it is not allowed.

*35 Eating food, chewing gum, drinking beverages, or using tobacco

Raw and cooked foods were stored or prepared in a way that could spread germs.

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

Food in the fridge was warmer than the safe limit, which lets bacteria grow.

*38 Thawing. Under refrigeration

Equipment or surfaces that touch food were dirty or not properly maintained.

*42 Dirty nonfood contact surfaces

*43 Light bulbs, light shields provided

*45 Premises shall be maintained in good repair

*47 Conditions of Permit-in use of food equipment