VANILLE-BAKERY & PASTRY

PASS W/ CONDITIONS January 7, 2014 at 8:06 PM

1 violation

37-6-501.11-.12 - Improper Maintenance of Walls/Ceilings: The wall finish within the mop sink area is worn and should be refinished in the future so that the surfaces within the sink area remain readily cleanable.

PASS W/ CONDITIONS December 30, 2013 at 5:00 AM

0 violations

PASS April 2, 2013 at 5:38 PM

2 violations

16-4-501.11/.15 - Dishwashng Facilities: Properly post instructions and label 3 compartment sink. (wash rinse and sanitize.) | 36-6-501.11-.12 - Improper Maintenance of Floors: Properly repair or replace all cracked floor tiles in rear warewashin...

FAIL March 25, 2013 at 3:10 PM

2 violations

16-4-501.11/.15 - Dishwashng Facilities: Properly post instructions and label 3 compartment sink. (wash rinse and sanitize.) | 36-6-501.11-.12 - Improper Maintenance of Floors: Properly repair or replace all cracked floor tiles in rear warewashin...

PASS W/ CONDITIONS December 30, 2012 at 5:00 AM

0 violations

PASS W/ CONDITIONS October 11, 2012 at 2:46 PM

1 violation

39-6-304.11 - Rooms and Equipment Vented: Provide proper and adequate ventilation in both employee/public restrooms.

PASS W/ CONDITIONS March 21, 2012 at 5:24 PM

1 violation

33-5-501.13-.17 - Adequate Number Frequency Vermin Proof: Provide a covered trash receptacle.

PASS October 27, 2011 at 2:43 PM

0 violations

PASS W/ CONDITIONS May 4, 2011 at 3:06 PM

1 violation

32-6-301.11-02.11 - Hand Cleaner Drying Tissue Signage: provide soap and paper towels at hand washing sink and use this sink as designated for hand washing before use of three bay sink

PASS June 10, 2010 at 6:41 PM

0 violations

PASS January 29, 2010 at 4:49 PM

0 violations

PASS W/ CONDITIONS June 11, 2009 at 2:57 PM

2 violations

21-3-304.14 - Wiping Cloths Clean Sanitize: The chlorine concentration in one of the sanitizing buckets was below 50 ppm. Verify the concentration before placement on the preparation line. The concentration was increased to a concentration of ...

PASS W/ CONDITIONS March 11, 2009 at 5:54 PM

1 violation

21-3-304.14 - Wiping Cloths Clean Sanitize: The concentration of chlorine sanitizer in one of the three sanitizing buckets was below 50 ppm. Change all of the sanitizing buckets with proper frequency to ensure proper sanitization of wiping cloth...

PASS September 18, 2008 at 2:32 PM

5 violations

01-3-602.11 B2 - Labeling of Ingredients: No ingredient labels are available. Provide proper ingredients labels. | 03-3-501.16(A) - Cold Holding: Chicken stored above the fill line are above 41 F. Provide proper cold holding of 41F or below. | 32...

FAIL September 10, 2008 at 2:52 PM

5 violations

01-3-602.11 B2 - Labeling of Ingredients: No ingredient labels are available. Provide proper ingredients labels. | 03-3-501.16(A) - Cold Holding: Chicken stored above the fill line are above 41 F. Provide proper cold holding of 41F or below. | 32...

PASS June 6, 2008 at 3:59 PM

7 violations

14-4-202.11 - Food Contact Surfaces Design: Paintbrush is used to spread butter. Provide a food grade brush. | 17-4-302.14 - Test Kit Provided: Provide test kit. | 20-4-703.11 - Food Contact Surfaces Clean: No sanitizer available to properly clean...

FAIL May 30, 2008 at 2:16 PM

7 violations

14-4-202.11 - Food Contact Surfaces Design: Paintbrush is used to spread butter. Provide a food grade brush. | 17-4-302.14 - Test Kit Provided: Provide test kit. | 20-4-703.11 - Food Contact Surfaces Clean: No sanitizer available to properly clean...

PASS W/ CONDITIONS January 30, 2008 at 3:51 PM

3 violations

03-3-501.16(A) - Cold Holding: Dressings stored above the fill line of the deli refrigerator are 54 F. Provide proper cold holding temperatures. | 04-3-501.15/4-301.11 - Inadequate Facilities/Cooling Methods: Tuna mixed from room temperature produ...

FAIL January 23, 2008 at 4:52 PM

4 violations

03-3-501.16(A) - Cold Holding: Dressings stored above the fill line of the deli refrigerator are 54 F. Provide proper cold holding temperatures. | 04-3-501.15/4-301.11 - Inadequate Facilities/Cooling Methods: Tuna mixed from room temperature produ...