Panaderia San Miguel

Inspection history 5 visits

1. 2026
2. Passed May 28 Score 75 no change

   Follow-Up Inspection

   3 violations, 1 critical

   • Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Minor Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
   • Minor Protect the outside openings of the food establishment if the doors and windows are kept open for ventilation or other purposes by providing and maintaining tightly fitting screens (not less than 16 mesh to 1 inch), air curtains, or using other effective means.
3. Passed May 12 Score 75 no change

   Routine Inspection

   7 violations, 2 critical

   • Critical Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
   • Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Minor Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Minor Protect food from cross-contamination by using packages or covered containers.
   • Minor Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
   • Minor Protect the outside openings of the food establishment if the doors and windows are kept open for ventilation or other purposes by providing and maintaining tightly fitting screens (not less than 16 mesh to 1 inch), air curtains, or using other effective means.
   • Minor Post the Certified Food Protection Manager certificate.
4. 2025
5. Passed Apr 22 Score 75 ▼1

   Routine Inspection

   8 violations, 1 critical

   • Critical Water used under pressure in equipment in food and beverage establishments must be drained to a sanitary sewer through an air gap. Examples: refrigeration cooling water, water softener, and drained steam jacketed kettles.
   • Minor Keep non-food contact equipment surfaces clean.
   • Minor Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Minor Keep the plumbing system in good repair.
   • Minor Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
   • Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Minor Remove the supply of individual disposable towels and hand soap from food preparation sinks, utensil washing sinks, and mop sinks.
   • Minor Store all clean equipment and utensils in a self-draining position that permits air drying and covered and inverted.
6. 2024
7. Passed Apr 22 Score 76 no change

   Follow-Up Inspection

   3 violations

   • Minor Keep non-food contact equipment surfaces clean.
   • Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Minor Protect food from cross-contamination by using packages or covered containers.

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