M & W Bakery

Administrative Miscellaneous / Initial Inspection

No listed violations.

Cycle Inspection / Re-inspection

• 10G — Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient. (critical)
• 28-06 — Contract with a pest management professional not in place. Record of extermination activities not kept on premises. (critical)
• 10F — Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit. (critical)
• 02B — Hot TCS food item not held at or above 140 °F. (critical)

Cycle Inspection / Initial Inspection

• 02B — Hot TCS food item not held at or above 140 °F. (critical)
• 04N — Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies. (critical)
• 04H — Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan. (critical)
• 06C — Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor. (critical)
• 08A — Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. (critical)

Administrative Miscellaneous / Initial Inspection

No listed violations.

Cycle Inspection / Second Compliance Inspection

• 10F — Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit. (critical)

Cycle Inspection / Compliance Inspection

• 05H — No approved written standard operating procedure for avoiding contamination by refillable returnable containers. (critical)
• 02G — Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation. (critical)
• 02B — Hot TCS food item not held at or above 140 °F. (critical)

Cycle Inspection / Re-inspection

• 02B — Hot TCS food item not held at or above 140 °F. (critical)
• 05H — No approved written standard operating procedure for avoiding contamination by refillable returnable containers. (critical)

Cycle Inspection / Initial Inspection

• 02B — Hot TCS food item not held at or above 140 °F. (critical)
• 05H — No approved written standard operating procedure for avoiding contamination by refillable returnable containers. (critical)