PANADERIA TRADICIONAL Y NEVERIA

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Inspection history

1. May 15, 2026

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   2 violations

   • 2-102.12 Certified Food Protection Manager (CFPM) The facility does not have proof of having a CFPM Facility will provide proof.
   • 3-302.11 Food Separation to avoid cross contamination. Observed raw eggs being stored inside the reach-in cooling unit in the east side room above ready to eat foods. All foods shall be properly stored to avoid cross contamination. Talked to person in charge and he will ensure to properly store food.

2. Apr 2, 2026

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   5 violations

   • 2-102.11 Person in Charge. Observed an infant and infant equipment inside the kitchen. Persons unnecessary to the food establishment operation are not allowed in the food preparation, food storage, or ware washing areas. Talked to the person in charge and he is aware that unnecessary people and equipment such as infant equipment are not allowed in the kitchen.
   • 3-301.11 Bare hand contact Observed the cook touching ready to eat bread with his bare hands. Food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. Talked to the PIC about ensuring that all employees never use bare hands with ready to eat foods.
   • 5-205.11 Hand Sinks Accessible. Observed the hand sink in the bathroom obstructed with water pipes. A hand washing sink shall be maintained so that it is accessible at all times for employees use. Talked to the PIC about moving water pipes away from the hand sink.
   • 2-102.12 Certified Food Safety Manager. The facility does not have a certified food safety manager on staff. The person in charge (PIC) shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. The PIC stated they will be taking the CFPM next week.
   • 3-501.16 Cold Holding. Observed foods such as cooked fries, chicken nuggets temperatures ranging from 57F to 74F. Tim/temperature control for food safety shall be maintained at 135°F or above at all times during cold holidng. Talked to PIC and they may want to use the time/temperature control method to control the possibility of bacteria/virus growth in foods out of temperature.