DURDUR BAKERY & GROCERY

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Inspection history

1. May 18, 2026

   ✓
   5 violations

   • Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
   • Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.
   • Keep the plumbing system in good repair.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Protect food from cross-contamination by using packages or covered containers.

2. Oct 30, 2024

   ✓
   7 violations

   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
   • Resurface scratched cutting boards. Discard them if they can not be cleaned or resurfaced.
   • Provide an approved floor material to replace the sealed concrete in areas where the food product packages, containers, or cases are opened and in areas subject to moisture such as food preparation areas, walk-in refrigerators warewashing areas, toilet rooms and all servicing areas subject to flushing or spray cleaning.
   • Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.
   • Have hand soap at all handwashing sinks.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

3. May 2, 2023

   ✓
   6 violations

   • Keep non-food contact equipment surfaces clean.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Store moist wiping cloths used with raw animal foods in separate sanitizing solution from cloths used for other purposes.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Make sure light fixtures have light shields or shatter-resistant light bulbs in areas with: • Exposed food • Clean equipment and utensils • Clean linens • Unwrapped single-service items
   • Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process