TASTE & FLAVORS BAKERY

Food Protection Certificate (FPC) not held by manager or supervisor of food operations.

Code 04A

No approved written standard operating procedure for avoiding contamination by refillable returnable containers.

Code 05H

Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding.

Code 04J

Hot TCS food item not held at or above 140 °F.

Code 02B

After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours.

Code 02H

No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.

Code 05D