Tag: Gilbert’s Bakery

Employees unable to properly wash their hands and food storage units that can’t keep the hot food hot or the cold food cold got a West Miami-Dade bakery in hot water with state inspectors.

Monday’s checkup of Gilbert’s Bakery, 5777 Bird Rd., by Florida Department of Agriculture and Consumer Services inspectors Wenndy Ayerdis and Lourdes Chantez completed a hat trick of bad inspections at the Red Bird Shopping Center.

READ MORE: Roach stuck on wall, swarming flies, stink in a restaurant near Coral Gables

Gilbert’s shares the Red Bird Shopping Center with, among other businesses, Japanese restaurant Matsuri and Milam’s Market. Both failed state inspection in September.

READ MORE: Ancient food among the inspection problems at a Milam’s Market near Coral Gables

There was “no hot water available at all the handwash sinks and warewash sinks in the establishment.” All means all — food service, processing and backroom areas.

“The food establishment has 30 calendar days to make the necessary changes so that hot water is available at the employee restroom handwash sink.”

Other issues included:

An “employee rinsed hands without soap at three-compartment sink.”

Dead roaches lay where they died, under the handwash sink next to the oven.

“No disposable towels or air drying device available at multiple hand wash sinks.”

In the food service area, the “tongs used to serve pastries/empanadas/croquettes from the hot box and the coffee machine steam wand were not washed, rinsed, and sanitized after more than 4 hours of use.”

“Black, mold-like grime was encrusted on the ice-making portion and the interior housing of the ice machine.”

The hot box has one job — keep the food inside at 135 degrees or more. Instead, all of the following ranged from 72 degrees to 101 degrees: ham pastelitos, sausage inside dough, chicken empanadas, meat/cheese croquetas in mini cups, spinach pastelitos, guava and cheese pastelitos, beef-stuffed potato, beef empanadas, spinach empanadas, ham empanadas, and croqueta party platters.

Stop Use Order on the hot box. Stop Sales on all the food. All trashed.

The sandwich party tray cold unit and two reach-in cold units had one job — keep food at or under 41 degrees. Instead, ham spread sandwiches, churrasco beef sandwiches, carne fria, regular milk, milk with guava mix, and oat milk all were too warm.

Stop Use Order on the reach-in cold units. Stop Sales on the milk.

There weren’t any drainboards for “soiled items accumulated at the warewash sink.”