BAKERY ST MARC

Order for delivery

Inspection history

1. Jun 2, 2025

   A
   2 violations

   • Critical:Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding.
   • Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.

2. Jun 4, 2024

   A
   2 violations

   • Critical:After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours.
   • 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.

3. Feb 22, 2023

   ✓
   2 violations

   • 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.
   • 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.

4. Feb 16, 2023

   ✕
   7 violations

   • Critical:Evidence of mice or live mice in establishment's food or non-food areas.
   • Critical:Evidence of rats or live rats in establishment's food or non-food areas.
   • Critical:Juice packaged on premises with no or incomplete label, no warning statement
   • Critical:Live roaches in facility's food or non-food area.
   • Critical:Hot TCS food item not held at or above 140 °F.
   • Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
   • Critical:Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.