Chase Luck Bakery Passes Reinspection with Violations

Dirty cutting boards and utensils cause 76% of cross-contamination. Biofilms protect bacteria from cleaning. One contaminated surface spreads pathogens to dozens of foods.

Observed 50 ppm chlorine bleach sanitizing solution in one bucket during active food preparation. Corrected on site - Per Inspector's request, sanitizing solution was prepared to the correct concentration (100 ppm chlorine bleach sanitizing solution).

Observed jalapeños and onions being actively prepared. Per chef, the jalapeños and onions had not been washed prior and are washed after being cut. Corrected on site - Education provided. Per Inspector's request, jalapeños and onions were thoroughly washed before being sliced.

Improper storage allows pest access and temperature abuse. Food on floor contacts contaminated water during cleaning. Expired foods cause illness.

Observed a container of ginger, tea and boxes of eggs being stored on the floor of the walk-in units. Observed food stored in the customer area such as rice in original packaging and sodas. LABEL all food that is not designated for customer self service.

Household equipment cannot withstand commercial use and harbors bacteria in cracks. Latex gloves cause severe allergic reactions in sensitive individuals.

Observed many potentially hazardous items such as bean sprouts, raw eggs, and cooked bbq pork measuring above 41F out at room temperature. Per chef, the items are out for a maximum of two hours before they are returned to the refrigeration unit. Observed the beverage refrigeration unit in the customer area has a temperature ranging from 41F-45F. PROVIDE cold top refrigeration unit for food preparation of potentially hazardous foods to maintain cold at 41F or below during preparation.

Clutter provides harborage for rodents and cockroaches. Cardboard harbors cockroach eggs. Each egg case contains 30-40 nymphs.

Observed the side door has a screen door that has a gap underneath the door that appears to be 1/4 inch or greater. SEAL all gaps 1/4 inch and greater to prevent vermin entry.

Foods held over 4 hours at room temperature reach dangerous bacteria levels. Staphylococcus aureus produces heat-stable toxins that cause severe illness.

Submit completed Time As A Public Health Control documentation to Inspector that includes all food items on temperature control. Observed food is on Time as a Public Health Control (TPHC) is not being logged.

Dirty surfaces harbor pests and serve as bacteria reservoirs. Accumulated grease and food debris attract cockroaches and rodents.

Observed the tops of dry good containers are unlabeled and contain food particles accumulation on them that may cause contamination.

Dirty surfaces harbor pests and serve as bacteria reservoirs. Accumulated grease and food debris attract cockroaches and rodents.

Observed the tops of dry good containers are unlabeled and contain food particles accumulation on them that may cause contamination.