How many inspections has La Fe Bakery in Hialeah had?

La Fe Bakery in Hialeah has 2 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of La Fe Bakery in Hialeah find?

La Fe Bakery in Hialeah was most recently inspected by FDACS on June 8, 2023 (Met Inspection Requirements).

Has La Fe Bakery in Hialeah had any stop-sale or stop-use orders?

No, La Fe Bakery in Hialeah has no stop-sale or stop-use orders on record with Florida FDACS.

La Fe Bakery in Hialeah

Name: La Fe Bakery in Hialeah Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

2975 W 4th Ave, Hialeah, FL 33012

Miami-Dade County · Retail Bakery w/FS · FDACS
Owner: La Fe Bakery LLC
FDACS Estab #: 383170

Overview

La Fe Bakery in Hialeah, FL has 2 FDACS food safety inspections on record with 34 violations.

2FDACS Insp.

34Violations

Last inspected FDACS: June 8, 2023

La Fe Bakery in Hialeah: FDACS Inspection History (2)

Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.

2023 — 2 inspections

Jun 8, 2023 — Met Inspection Requirements· 10 violations· Met Requirements

Inspector: PEDRO LLANOS, SENIOR SANITATION AND SAFETY SPECIALIST

Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to [email protected]. Please note each observation that has been corrected. This check-back inspection conducted to verify compliance of food safety citations observed during previous inspection.

Risk-Based Violations

2-102.11(C)(2)-(3) Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C)(2)-(3) and (17) PfPf

Person in charge did not answer questions related to foodborne illnesses and symptoms. Employee health guide provided. o

2-501.11 Establishment does not have written procedures for employees to follow when responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do not address specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 PfPf

Establishment does not have written employee procedures for cleanup of a vomit and diarrhea event.

5-205.11 Handwashing sink not maintained so that it is accessible at all times for employee use or is used for purposes other than handwashing, or an automatic handwashing facility not used in accordance with manufacturer’s instructions. 5-205.11 PfPf

Food Service Area: Hand wash sink blocked with a spatula. COS: Spatula was removed from hand sink during inspection.

Good Retail Practice Violations

2-303.11 Food employee wearing jewelry, other than a plain ring such as a wedding band, on their arm or hand while preparing food. 2-303.11

Food Service Area: Observed employee wearing rings with stones on fingers and bracelets on writs while working with exposed foods.

2-402.11 Food employee not wearing a hair restraint such as a hat, hair covering or net, beard restraint, or clothing that covers body hair, that is designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. 2-402.11

Food Service Area: Food employee not wearing effective hair restraint while working with open food items.

3-304.14(B)(1) Cloths in-use for wiping counters and other equipment surfaces not held between uses in a chemical sanitizer solution at a proper concentration as specified in the Food Code. 3-304.14(B)(1)

Food Service Area: Wet wiping cloth store on counter next to espresso machine not held in sanitizer solution between uses.

6-202.14 Toilet room located inside the food establishment not completely enclosed or not provided with a tight-fitting self-closing door. 6-202.14

Backroom Area: Employee unisex restroom door not self closing.

5-501.11 Receptacles and waste handling units for refuse, recyclables, and returnables not kept covered with tight-fitting lids or doors when located outdoors; or indoor receptacles that contain food not kept covered when not in continuous use or after they are filled. 5-501.113

Outdoor Area: Dumpster not covered with lid at time of inspection.

5-501.11 Drains in receptacles or waste handling units for refuse, recyclables, and returnables do not have drain plugs in place. 5-501.114

Dumpster Missing drain plug.

6-501.11 Physical facilities not maintained in good repair. 6-501.11

Backroom Area: Observed missing and boken floor tiles. Food Service Area: Observed missing and broken floor tiles.

May 25, 2023 — Re-Inspection Required· 24 violations· Re-Inspection Required

Inspector: SIMEON CARRERO, SANITATION AND SAFETY SPECIALIST

Comments: Establishment was provided with written procedures of vomitus or diarrhea clean up. Employee Health Guidelines and reporting agreement provided. Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days.

Risk-Based Violations

4-602.11(C) Equipment food-contact surface or utensil used with time/temperature control for safety food not cleaned throughout the day at least every 4 hours. Exception criteria for an alternative cleaning frequency not met. 4-602.11(C) PP

Back room area observed a deli slicer with old dry residue not been clean on top of a processing table. Cos deli slicer was wash, rinsed and sanitized during the inspection. x

3-501.16(A)(1) Hot held time/temperature control for safety food not maintained at 135°F or above, or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code not hot held at 130°F or above. 3-501.16(A)(1) PP

Food service area found several chorizo empanadas at internal temperature ranging from 126f to 128f when checked with a calibrated thermometer inside a hot holding unit. Cos all product was voluntarily discarded during the inspection. x

Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne. o

3-501.16(A)(2) Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) PP

Food service area found several flan, bread pudding, custard pastries at internal temperature ranging from 51f to 57f when checked with a calibrated thermometer inside a cold holding unit. Cos all product was voluntarily discarded during the inspection x

3-501.16(B) Eggs that have not been treated to destroy all viable Salmonellae not stored in refrigerated equipment that maintains an ambient air temperature of 45°F or less. 3-501.16(B) PP

Back room area observed several raw shell eggs on top of processing table at room temperature of 70f for over 30 minutes as per person in charge. Cos raw shell eggs were put under proper refrigeration during the inspection. x

Establishment does not have written procedures for employees to follow when responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment. o

7-201.11 Poisonous or toxic materials not stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic material by spacing or partitioning, or locating the poisonous or toxic material in an area that is not above food, equipment, utensils, linens, and single-service and single-use articles. 7-201.11 PP

Back room area observed a bottle with toxic material ( degrease ) above employees hand sink and next to decorating back used for frosting cakes. Cos toxic material was moved to proper storage during the inspection. x Print Date: 5/25/2023 Page 2 of 5

6-301.14 Sign or poster notifying food employees to wash their hands not provided at all handwashing sinks used by food employees, or handwashing signage not clearly visible to food employees. 6-301.14

Food service, processing area and employees unisex restroom observed no hand wash sign at hand sink. Cos hand wash sign was provided during the inspection and posted. x

6-301.11 Handwashing sink or group of 2 adjacent handwashing sinks not provided with hand cleaning liquid, powder, or bar soap. Handwashing sink or group of adjacent handwashing sinks not provided with: individual, disposable towels; continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. 6-301.11 and 6-301.12 PfPf

Food service, processing area and employees unisex restroom observed no paper towels. Cos paper towels was provided during the inspection and posted. x

Food service, processing area observed hand sink blocked with trash can in front. Cos trash can was moved during the inspection and posted. x Print Date: 5/25/2023 Page 1 of 5 13 P Citation Description: Different types of raw animal foods not separated from each other during storage, preparation, holding or display by using separate equipment, arranging food in equipment so that cross contamination is prevented, or preparing each type of food at different times or in separate areas. 3-302.11(A)(2) P Observation: Back room area observed raw shell eggs above raw guava empanadas inside walk in cooler. Cos raw shell eggs were moved to proper storage during the inspection. x

Good Retail Practice Violations

4-502.11(B) Food temperature measuring device not calibrated in accordance with manufacturer's specifications as necessary to ensure accuracy. 4-502.11(B) Pf

Food temperature measuring device not calibrated in accordance with manufacturer's specifications as necessary to ensure accuracy.cos food temperature measuring device was]calibrated during the inspection. x

3-602.11(B)(1)-(4) Food packaged on site not labeled with: the common name of the food or an adequate descriptive identity statement; if made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight; an accurate declaration of the net quantity of contents; the name and place of business of the manufacturer, packer, or distributor; or nutritional labeling as specified in 21 CFR 101 and 9 CFR 317 Subpart B. 3-602.11(B)(1)-(4) and (6)

Retail area observed several in house pack breads, crackers and different sweets with no ingredients of products. Cos all items were moved to back during the inspection. x

6-202.15 Outer opening not protected against the entry of insects and rodents by filling or closing holes and other gaps along floors, walls, and ceilings; closed, tight-fitting windows; and solid, self-closing, tight-fitting doors. Windows or doors kept open for ventilation or other purposes not protected against the entry of insects and rodents by 16 mesh to 1 inch screens; properly designed and installed air curtains to control flying insects; or other effective means. 6-202.15

Back room area observed several gaps on bottom of doors. o

3-305.11 Food not stored at least 6 inches above the floor; in a clean, dry location; or food stored where it is exposed to splash, dust or other contamination. 3-305.11

Back room area observed several tubs of frosting directly on floors and several cases of ham and chicken croquettes directly on floors. Cos all foods were store properly during the inspection. x

2-303.11 Food employee wearing jewelry, other than a plain ring such as a wedding band, on their arm or hand while preparing food. 2-303.11

Food service and processing areas observed several employee wearing jewelry, other than a plain ring such as a wedding band, on their arm or hand while preparing food. o

Food service and processing areas observed several employees not wearing any hair restrain such as hair nets or hat while working with open foods. o

Food service and processing area observed several wiping cloth on prep tables not stored in sanitizer solution in between uses. o

4-502.11(A) Utensil not maintained in good repair or condition; or ambient air temperature, water pressure, or water temperature measuring device not maintained in good repair or not accurate within the intended range of use. 4-502.11(A) and (C)

Food service area observed several ambient air temperature measuring device in disrepair, inside a cold holding unit. o

4-301.13 Drainboards, utensil racks, or tables not large enough to accommodate all soiled and cleaned items that accumulate during hours of operation or not provided for necessary utensil holding before cleaning and after sanitizing. 4-301.13

Back room area observed no drain boards at 3 compartment sink. o

6-202.14 Toilet room located inside the food establishment not completely enclosed or not provided with a tight-fitting self-closing door. 6-202.14

Back room observed no self closing door at employees unisex rest room. o

5-501.17 Toilet room used by females not provided with a covered receptacle for sanitary napkins. 5-501.17

Back room observed no cover trash at employees unisex rest room. o Print Date: 5/25/2023 Page 3 of 5 52 Citation Description: Receptacles and waste handling units for refuse, recyclables, and returnables not kept covered with tight-fitting lids or doors when located outdoors; or indoor receptacles that contain food not kept covered when not in continuous use or after they are filled. 5-501.113 Observation: Out side grounds observed large trash can open during the inspection. o

5-501.11 Drains in receptacles or waste handling units for refuse, recyclables, and returnables do not have drain plugs in place. 5-501.114

Out side grounds observed large trash can missing drain plug. o

6-501.11 Physical facilities not maintained in good repair. 6-501.11

Retail, food service and back room processing area observed several holes on walls, missing floor tiles, broken floor tiles, pitted floors and crack floors throughout Establishments. o

6-501.12 Physical facilities not cleaned as often as necessary to keep them clean, or cleaning not done during periods when the least amount of food is exposed such as after closing. 6-501.12

Retail, food service and back room processing area observed soil and debris on floors and walls, soil A/C vents and soil build up throughout Establishments. o

La Fe Bakery in Hialeah: Frequently Asked Questions

When was La Fe Bakery in Hialeah last inspected?: La Fe Bakery in Hialeah was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on June 8, 2023. Inspection type: Met Inspection Requirements.
How many inspections has La Fe Bakery in Hialeah had?: La Fe Bakery in Hialeah has 2 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of La Fe Bakery in Hialeah find?: La Fe Bakery in Hialeah was most recently inspected by FDACS on June 8, 2023 (Met Inspection Requirements).
Has La Fe Bakery in Hialeah had any stop-sale or stop-use orders?: No, La Fe Bakery in Hialeah has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at La Fe Bakery in Hialeah?: The most frequently cited FDACS violations at La Fe Bakery in Hialeah are: 2-102.11(C)(2)-(3): Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C)(2)-(3) and (17) Pf; 5-205.11: Handwashing sink not maintained so that it is accessible at all times for employee use or is used for purposes other than handwashing, or an automatic handwashing facility not used in accordance with manufacturer’s instructions. 5-205.11 Pf; 2-501.11: Establishment does not have written procedures for employees to follow when responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do not address specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 Pf.
Does La Fe Bakery in Hialeah have any repeat violations?: Yes, La Fe Bakery in Hialeah has had the following violations cited on multiple FDACS inspections: 2-102.11(C)(2)-(3): Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C)(2)-(3) and (17) Pf; 5-205.11: Handwashing sink not maintained so that it is accessible at all times for employee use or is used for purposes other than handwashing, or an automatic handwashing facility not used in accordance with manufacturer’s instructions. 5-205.11 Pf; 2-501.11: Establishment does not have written procedures for employees to follow when responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do not address specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 Pf.