Food Establishment Inspection Report
Houston Department of Health and Human Services
Environmental Health Division / Consumer Health Services
Phone: 832.393.5100 Fax:832.393.5208
www.houstontx.gov

Date
11/08/2018

Arrival
11:10 AM

Departure
12:15 PM

Permit Expiration
07/01/2019

Permit Type
F,G

Establishment CORNER BAKERY CAFE (Kitchen)

Acct # 424373

Address 1000 MAIN 101

Zip 77002

Owner CB CAFES MAIN, LLC

Type Insp Routine Inspection
(001)

Telephone
(713) 651-0673

District
401

Score
3.00

Certified Manager
Jason Klimek - 228341 - 02/14/2023

Food Temperatures / Unit Temperatures
Item/Location
Milk / Walk-In Cooler
Pasta / Cold-Hold Unit
Deli Meat / Refrigerator

Temp
38.00 ° F
41.00 ° F
41.00 ° F

Item/Location
Deli Meat / Walk-In Cooler
Eggs / Cold-Hold Unit
Chicken / Refrigerator

Temp
37.00 ° F
41.00 ° F
39.00 ° F

Item/Location
Veggies (cut) / Cold-Hold Unit
Pasta / Refrigerator

Temp
41.00 ° F
41.00 ° F

OBSERVATIONS AND CORRECTIVE ACTIONS
Code

20-21.04(j)

Items in violation to be corrected by the dates indicated or immediately.

Correct
By

Thawing time/temperature controlled for safety (TCS) food. Except as specified in item (05) of this subsection,
time/temperature controlled for safety (TCS) food shall be thawed in a refrigeration unit not exceeding 41°F (05°C) /
completely submerged under potable running water of a temperature of 70°F (21°C) or below with sufficient water velocity to
agitate and float off loose food particles into the overflow provided the temperature of the thawed portions of the food shall not
remain above 41°F (05°C) for more than four hours including the time the food is exposed to the running water and the time
needed for preparation for cooking or the time it takes under refrigeration to lower the food temperature to 41°F (05°C) / in a
microwave oven only when the food will be immediately transferred to conventional cooking facilities as part of a continuous
cooking process or when the entire uninterrupted cooking process takes place in the microwave oven / as part of the
conventional cooking process / using any other safe procedure that thaws a portion of frozen ready to eat food that is prepared
for immediate service in response to an individual consumer's order.

COS

Observed beef thawing in standing water. Properly thaw all TCs foods under running water at 70 degrees.Use one or more of
the above procedures to properly thaw TCS food. Thawing TCS food at room temperature or in standing water is
prohibited Corrected On-Site. New Violation.

COMMENTS

Person in Charge (Signature) Jason Klimek

Date:

Sanitarian (Signature) Madison Jeter (MKJ1)

Date: 11/08/2018
PG1

A-1

 Food Establishment Inspection Report
Houston Department of Health and Human Services
Environmental Health Division / Consumer Health Services
Phone: 832.393.5100 Fax: 832.393.5208
http://www.houstontx.gov/health/food

Date
11/08/2018

Arrival
11:10 AM

Permit Expiration
07/01/2019

Permit Type
F,G

Departure
12:15 PM

Establishment CORNER BAKERY CAFE (Kitchen)

Acct # 424373

Address 1000 MAIN 101

Zip 77002

Owner CB CAFES MAIN, LLC

Type Insp Routine Inspection
(001)

Telephone
(713) 651-0673

District
401

Certified Manager

OBSERVATIONS AND CORRECTIVE ACTIONS
Code

20-21.12(f)

Items in violation to be corrected by the dates indicated or immediately.

Correct By

Using hot water for sanitizing. When hot water is used for sanitizing, the following facilities not provided / not used: An
integral heating device or fixture installed in, on or under the sanitizing compartment of the sink capable of maintaining the
water at a temperature of at least 171°F (77°C); dish baskets or racks sized and designed to permit complete immersion
of the tableware, kitchenware, and equipment in the hot water; and a numerically scaled indicating thermometer,
convenient to the sink for frequent checks of water temperature. The water temperature measuring device shall be
designed to be easily readable and accurate in the intended range of use.

11/08/2018

Provide a temperature measuring device for the dish washing unit using hot-water as its sanitation method. New
Violation.

20-21.19(b)

Hand-washing sink faucets. Hand-washing sink not equipped to provide water at a temperature of at least 100°F (38°C)
through a mixing valve or combination faucet. Hand-washing sinks in facilities providing custodial care for preschool age
children that are used only by the children may provide only cold running water.

11/08/2018

Observed hand washing sink in basement kitchen not provided with at least 100 degree hot water. Provide hand washing
sink with hot water of at least 100° F (38° C) through a mixing valve or combination faucet. New Violation.
Controlling pests, generally. Effective measures intended to eliminate the presence of rodents, flies, cockroaches, and
other insects on the premises not utilized.
20-21.21(a)

Observed roaches behind refrigerating unit in basement kitchen, near hand washing sink, and small roaches with roach
egg sack in dry food storage area in the main kitchen. Provide effective measures intended to eliminate the presence of
(rodents/ flies/ cockroaches/ other insects) on the premises. New Violation.

11/08/2018

Floors. Floors and floor coverings of all food preparation, food storage, utensil-washing areas, walk-in refrigerating units,
dressing rooms, locker rooms, and toilet rooms shall be kept clean.
11/08/2018

20-21.22(a)
Floor not kept clean in walk-in freezer in the basement kitchen. Regularly clean floors as to maintain a healthy
environment. New Violation.

Person in Charge (Signature) Jason Klimek

Date:

Sanitarian (Signature) Madison Jeter (MKJ1)

Date: 11/08/2018

Received By Jason Klimek
PG2

A-2