LES AMIS BAKE SHOPPE bakery

The walls and ceilings were dirty, damaged, or not up to health code standards.

Employee personal items like bags, medicines, or toiletries were stored in an unsafe area near food.

Prepared or opened food items were missing labels showing when they were made or when they expire.

TOXIC LABELING

FLOORS

Clean equipment or single-use items (like plates or cups) were not being stored properly to keep them sanitary.

FOOD STORAGE – 6” OFF FLOOR, DRY, COVERED

NON-FOOD CONTACT SURFACES CLEAN

Some kitchen equipment is broken, damaged, or wasn't built to food-safe standards.

Clean equipment or single-use items (like plates or cups) were not being stored properly to keep them sanitary.