MAMAN COFFEE BAKERY KITCHEN Inspection – September 4, 2025

High Priority 3

#5High Priority03A-03-5

High Priority – Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Employee placed eggs on unit. **Corrected On-Site**

Corrected On-Site

#6High Priority29-37-4

High Priority – Spray hose at dish sink lower than flood rim of sink. Employee placed hose on hook. **Corrected On-Site**

Corrected On-Site

#7High Priority03F-02-5

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed display with a pile of croissants at room temperature. Location using time as health control. According to the person in charge the items were displayed approximately one hour ago. Manager placed sticker to mark time. **Corrected On-Site**

Corrected On-Site

Intermediate 1

#8Intermediate31A-11-4

Intermediate – Handwash sink used for purposes other than handwashing. Observed at front counter's hand sink containers, glass and cups stored inside hand sink.

Basic 4

#1Basic22-20-5

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

#2Basic10-08-5

Basic – Ice scoop handle in contact with ice.

#3Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand sink at cook line needs a deep cleaning.

#4Basic36-34-5

Basic – Walk in cooler vents soiled with accumulated food dust, or mold-like substance.

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