Yeganeh Bakery & Cafe

Official wording

Signs posted; last inspection report available

Inspector’s notes

Permit issued by our office was not posted. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Hand washing sink was partially blocked with broom and broom tray. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. Empty soap dispensers for the hand washing sinks. Pump soap in use. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Hot and cold water available

Inspector’s notes

Hot water was measured below 120F for 3-comp and janitorial sink. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

Official wording

Food storage: food storage containers identified

Inspector’s notes

Carton of potatoes, two bags of grains, and walk in refrigeration has food on floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Demonstration of knowledge; food safety certification

Inspector’s notes

Lack food handlers card. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

Official wording

Equipment, utensils: Approved, in good repair, adequate capacity

Inspector’s notes

2 door reach in's ambient temperature measured at 48F. PIC adjust thermostat to the colder setting but temperature remained the same after 10 minutes. [CA]: All cooling units shall be able to cold hold Potentially Hazardous Food (PHF) at 41F or below. Adjust/assess/repair unit as needed. Discontinue use of unit for PHFs until it is properly working.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

In the two door reach in by the walk in cooler, feta cheese measured at 46F and liquid egg measured at 44F. Food items have been in the unit for more than 4 hours. Ambient temperature of unit measured at 48F. [CA]: Potentially Hazardous Food shall be cold held at 41F or below at all times. [COS]: Feta cheese and liquid egg voluntarily discarded.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Warewash facilities: installed/maintained; test strips

Inspector’s notes

Lack test strips. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Food storage: food storage containers identified

Inspector’s notes

Boxes of food on floor inside the walk in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Chlorine sanitizer was measured above 100ppm. [CA] Maintain chemical solution for manual warewashing at 100 ppm (1Tbs of bleach (5.25%)/gal of water) for chlorine and 200 ppm (1 tbs of quaternary ammonium (10%)/2 gal of water) for quaternary ammonium. [COS] Water was added to adjust the sanitizer level.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Toxic substances properly identified, stored, used

Inspector’s notes

Water bottle to spray bread lack common name. [CA] Working containers or spray bottles holding food or water that are removed from their original packages shall be identified with the common name of the food if not easily recognizable.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

Official wording

Thermometers provided, accurate

Inspector’s notes

Probe thermometer was not giving out accurate temperature. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods. [SA] Calibrate by manually adjust the reading.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Food inside the large two door refrigeration was measured 45F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Perishable food shall be kept in a refrigeration measured 41F and below until it has been fixed.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Warewash facilities: installed/maintained; test strips

Inspector’s notes

CHLORINE SANITIZER FOR MANUAL WAREWASH WAS MEASURED 50PPM. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). LACK TEST STRIPS. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Food properly labeled and honestly presented

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

Official wording

Food storage: food storage containers identified

Inspector’s notes

FOOD WAS STORED ON FLOOR IN CARTONS AND BUCKETS INSIDE THE WALK IN REFRIGERATION. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

LARGER TWO DOOR REFRIGERATION WAS MEASURED 45F. PER PIC, DUE TO DOOR OPENING A LOT DURING FOOD PREP IT IS NOT MEASUREING 41F BUT IN THE MORING 2 HOURS AGO IT WAS 40F. [CA] PHFs shall be held at 41°F or below or at 135°F or above.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

DRY FRUIT BOWLS WITH SCOOP HAS SCOOP HANDLES TOUCHING THE DRY FRUITS. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Warewash facilities: installed/maintained; test strips

Inspector’s notes

Lack test strips. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Food properly labeled and honestly presented

Inspector’s notes

Yogurt and other cooked dishes in containers are inside th refrigeration for self service. [CA] Bulk food that is available for consumer self-service shall be prominently labeled with either of the following in plain view of the customer: 1) the Facility name and address 2) a card or sign with the common name of the food and list of ingredients in descending order of predominance by weight.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

Dust debris was observed on the rack above 3-comp sink. [CA] Clean dust debris from the rack to prevent cross contamination.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Food storage: food storage containers identified

Inspector’s notes

Facility use cardboard boxes to line shelving. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent. Food buckets and cartons on floor inside the walk in units. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

In plain English

An issue that does not fit the common categories. Check the official wording for details.