BAKE CULTURE

Order for delivery

Inspection history

1. Feb 11, 2025

   A
   3 violations

   • Critical:Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
   • Single service article not provided. Single service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispensed from a sanitary device.
   • Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.

2. Jan 29, 2024

   A
   3 violations

   • Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
   • Critical:Evidence of mice or live mice in establishment's food or non-food areas.
   • Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

3. May 17, 2023

   ✕
   4 violations

   • Critical:Evidence of mice or live mice in establishment's food or non-food areas.
   • Critical:Hot TCS food item not held at or above 140 °F.
   • Critical:Food worker/food vendor does not use utensil or other barrier to eliminate bare hand contact with food that will not receive adequate additional heat treatment.
   • Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

4. Apr 27, 2022

   A
   4 violations

   • Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
   • Proper sanitization not provided for utensil ware washing operation.
   • Plumbing not properly installed or maintained; anti-siphonage or backflow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly.
   • Critical:Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.