LA ESPIGA DORADA BAKERY

Proper cooling time and temperature - 3; Food from approved source; in good condition, safe, unadulterated - 3; Hands cleaned and properly washed; Gloves used properly - 3; Proper Date Marking and disposition - 2; Adequate handwashing facilities; Accessible and properly supplied - 2; Food and Non-food Contact surfaces cleanable, properly designed - 2; No Evidence of Insect contamination, rodent/other animals - 1; Personal Cleanliness; no eating, drinking or tobacco use - 1; Environmental contamination - 1; Other Violations - 1

Person in charge present, demonstration of knowledge; Certified Food Manager (-2pts); Food Handler; no unauthorized persons/personnel (-2pts); Adequate handwashing facilities; Accessible and properly supplied (-2pts); No Evidence of Insect contamination, rodent/other animals (-1pts); Personal Cleanliness; no eating, drinking or tobacco use (-1pts); Other Violations (-1pts)

Proper Cold Holding temperature (41F/45F) - 3; Food separated & protected during preparation, storage, display - 3; Hands cleaned and properly washed; Gloves used properly - 3; Person in charge present, demonstration of knowledge; Certified Food Manager - 2; Consumer Advisory provided for raw/undercooked foods - 2; Approved thawing method used - 1; No Evidence of Insect contamination, rodent/other animals - 1; Personal Cleanliness; no eating, drinking or tobacco use - 1; Wiping Cloths; properly used and stored - 1; Environmental contamination - 1; Utensils, equipment & linens; properly used, stored, dried & handled - 1; Single-service & single-use articles; properly stored and used - 1

Single-service & single-use articles; properly stored and used - 1; Time as a Public Health Control; procedures & records - 3; Utensils, equipment, & linens; properly used, stored, dried, & handled - 1

Adequate handwashing facilities: Accessible and properly supplied, used - 2; No Evidence of Insect contamination, rodent/other animals - 1; Other Violations - 1

Original container labeling (Bulk Food) - 1; Proper Cold Holding temperature(41°F/ 45°F) - 3

Adequate handwashing facilities: Accessible and properly supplied, used - 2; Other Violations - 1; Food and Non-food Contact surfaces cleanable, properly designed, and used - 2

Wiping Cloths; properly used and stored - 1; Time as a Public Health Control; procedures & records - 3

Utensils, equipment, & linens; properly used, stored, dried, & handled - 1; Thermometers provided, accurate, and calibrated; Chemical/ Thermal strips - 2; Time as a Public Health Control; procedures & records - 3; Adequate handwashing facilities: Accessible and properly supplied, used - 2

Thermometers provided, accurate, and calibrated; Chemical/ Thermal strips - 2

Environmental contamination - 1; Wiping Cloths; properly used and stored - 1

Adequate handwashing facilities: Accessible and properly supplied, used - 2; Other Violations - 1

Utensils, equipment, & linens; properly used, stored, dried, & handled - 1; Personal Cleanliness/eating, drinking or tobacco use - 1; No Evidence of Insect contamination, rodent/other animals - 1; Proper Date Marking and disposition - 2

Approved thawing method; Food Handler/ no unauthorized persons/ personnel; Proper Hot Holding temperature(135°F); Proper Cold Holding temperature(41°F/ 45°F)

Person in charge present, demonstration of knowledge, and perform duties - 2; Adequate handwashing facilities: Accessible and properly supplied, used - 2; Approved Sewage/Wastewater Disposal System, proper disposal - 3

Toxic substances properly identified, stored and used - 3; Other Violations - 1; Proper cooling method used; Adequate to Maintain Product Temperature - 2

Food and Non-food Contact surfaces cleanable, properly designed, and used - 2; Wiping Cloths; properly used and stored - 1; Original container labeling (Bulk Food) - 1; Utensils, equipment, & linens; properly used, stored, dried, & handled - 1; Non-Food Contact surfaces clean - 1; Toxic substances properly identified, stored and used - 3; Proper Hot Holding temperature(135°F) - 3

Improper Manual/Mechanical Warewashing and 3; Cold Hold Temperature Violation(s) (41 F/45 F) 5; Toxic Items improperly Labeled/Stored/Used 3; Evidence of Insect Contamination 3; Food Contact Surfaces of Equip and Utensils Not Cleaned/Sanitized/Good Repair 3; Lack of Good Hygienic Practices 4; Unapproved Systems (HACCP Plans/Time as 4; Cross-Contamination of Raw/Cooked Foods/Other 4

Hot Hold Temperature Violation(s) (135 F) 5; Evidence of Insect Contamination 3; Food Contact Surfaces of Equip and Utensils Not Cleaned/Sanitized/Good Repair 3

Improper Cooling for Cooked/Prepared Food 5

Improper Handling of Ready-To-Eat Foods 4; Cross-Contamination of Raw/Cooked Foods/Other 4

Food Contact Surfaces of Equip and Utensils Not Cleaned/Sanitized/Good Repair; Cross-Contamination of Raw/Cooked Foods/Other; Lack of Good Hygienic Practices

25 Food Contact Surfaces of Equip and Utensils Not Cleaned/Sanitized/Good Rep; 2 Cold Hold Temperature Violation(s) (41 F/45 F); 18 Evidence of Insect Contamination; 8 Lack of Good Hygienic Practices (Eating/Drinking/Smoking/Other)

3 Hot Hold Temperature Violation(s) (135 F); 18 Evidence of Insect Contamination; 2 Cold Hold Temperature Violation(s) (41 F/45 F)