Mold, dirt at Vicky Bakery in Hialeah, northwest Miami-Dade

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The picture drawn by inspectors from two Vicky Bakery locations was not as sweet as this box of Vicky Bakery pastelitos.

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Well, at least he didn’t say anything about the coladas.

This is where you need to go if you’re looking for the silver lining after failed state inspections by Vicky Bakery’s locations in Hialeah and the Palm Springs North section of northwest Miami-Dade la last week.

Retail bakeries are not considered restaurants, which are inspected by the Florida Department of Business and Professional Regulation, but rather stores that must be inspected by the Florida Department of Agriculture. Failing an Agricultural Service inspection does not automatically close an establishment, although if enough rooms are affected by stop use orders, management may decide that it cannot or should not open. his doors.

READ MORE: Dangerous foods and dirty slicers inside a Miami-Dade Publix that failed inspection

Inspector Simeon Carrero did not have to file stop-use orders among the 53 violations he found at each location. But here’s what jumped out from what Detective Carrero found.

Vicky Bakery, 18600 NW 87th Ave., Northwest Miami-Dade

The saying that “nothing is dirtier than money” is not a philosophical argument for the barter economy, and in food processing Carrero has seen “employees manipulating money, credit cards and not washing your hands while working with open food”.

The processing area featured a sandwich cutting board “with soil build-up” and “several pots, pans and baking sheets with food residue or other debris”.

The back room had a deli slicer “with old residue, not cleaned for over four hours”.

“Employees in an open catering area with no hair restraints.”

Foods must be kept above 135 degrees or below 41 degrees, or become beds of bacteria. But Inspector Carrero “found several beef, chicken empanadas, ham croquetas, ham and cheese pastries with internal temperatures ranging from 98 degrees to 110 degrees when probed with a calibrated thermometer” . Workers were allowed to reheat food at 165 degrees for 15 seconds.

In the back room processing area, Carrero “observed multiple blenders, decorating coloring equipment, food containers and shelves and cooler shelves with dirt and debris and some sort of mold. accumulated”.

Also, “observed floor ceiling tiles, cooler and freezer floors with dirt and debris throughout the facility.”

Vicky’s Bakery, 2885 W. 68th St., Hialeah

On August 17, Carrero went to another Vicky bakery and found the same problem with the food processing area “employees handling cash, credit cards and touching their hair, face and not do not wash their hands while working with open food”.

In the back room, a “deli slicer, citrus press and industrial can opener with old residue that hasn’t been cleaned for more than four hours.”

The back room processing area had no paper towels at the sink for hand washing.

Inside a cold holding unit, a sandwich had “spoiled, brown-colored lettuce.”

It’s more visual, but not necessarily more dangerous, than media noche sandwiches at 47-50 degrees after being in a cold room for four hours or multiple trays of mini beef empanadas at 75-76 degrees ambient.

Carrero saw “several meats, chicken, spinach patties, ham croquetas, cheese pastries, cheese tequenos, meat pastries prepared with ham and cheese, potatoes stuffed with meat and currants with ham and cheese on display for an indefinite period of time during inspection The time display seen on the window was adulterated in my presence and no product was discarded at the time they told me they would be discarding the product. According to the responsible person, two additional hours were added to the product during the inspection.”

And this food was handled by employees who wore nothing to keep their hair out of the food.

Several cutting boards in the processing area were “encrusted with dirt buildup, pitted and scratched that could no longer be effectively cleaned and sanitized.”

“The wiping cloths are not kept in the disinfectant.” It’s OK for the home, not in a catering business.

The back room processing area had “several blenders, coloring decorating materials, food containers, shelves and cooler shelves with dirt and debris everywhere”, as well as “ceiling tiles soiled, floors in cooler and freezer stained with debris throughout the facility”.

Pans and hobs in a processing area contained “food scraps or other debris”.

Since 1989, David J. Neal’s scope at the Miami Herald has expanded to include writing on the Panthers (NHL and FIU), dolphins, old-school animation, food safety, fraud, lawyers rogues, bad doctors and all sorts of breaking news. He drinks whole coladas. He doesn’t work on Indianapolis 500 race day.

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