SPICE VALLEY

Boxes of single use and other utensils were stored on the floor back in the storage area. [CA] For easy floor cleaning and to prevent insect/rodent infestation and hiding, store all utensils/equipment at least six inches off the floor on approved shelf/dunnage rack at all the time.

Food safety manager certificate is expired. [CA] Someone from the facility must take a food safety certificate class within two months and keep a copy of the certificate on file. Food Safety Manager certificate class may be taken on the following websites: 1. Premier Food Safety: https://www.premierfoodsafety.com/food-manager-certification/california\ 2. Learn 2 Serve: https://www.360training.com/learn2serve/food-safety-manager/California 3. Serve Safe Manager: https://www.servsafe.com/ServSafe-Manager

Some open bag food products were stored on the shelf of in the dry storage area. [CA] Store all open bag food products in properly labeled bulk containers.

Multiple produce and delivery boxes were stored on the floor area of the front door. [CA] Please conduct a thorough and regular cleaning of the property. Trash and garbage must be properly collected and disposed. If the boxes are going to be used for delivery, please store them in an organized manner.

Employee was observed washing the sanitized utensils with clean water. [CA] Washing of any reusable utensils must be conducted in the following order: Wash with soapy water, rinse with clean water, and sanitizer with an approved sanitizer and finally air dry the utensils. Employee and owner were demonstrated on the proper procedure.

Some individually packaged desserts and snacks, and others made in the facility but stored on the shelf to be delivered to the retail stores do not have any label. [CA] Food prepackaged in a food facility shall bear a label that complies with the labeling requirements prescribed by the Sherman Food, Drug, and Cosmetic Law, Part 5 and label information shall include: 1. The common name of the food 2. If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the food. 3. An accurate declaration of the quantity of contents. 4. The name and place of business of the manufacturer, packer, or distributor.

There is no approved sanitizer measuring strip to measure the concentration of the chemicals used to sanitize dishes and utensils in the facility. [CA] Provide approved sanitizer measuring strips for the chemicals used in sanitizing utensils. equipment, and food contact surfaces.

There are multiple missing ceiling tiles above the walk-in cooler. [CA] To prevent insect/rodent infestation, please replace the missing ceiling panel immediately.

There is a gap between the screen door and the concrete floor in the back door. [CA] To prevent insect/rodent infestation, please install a weatherstripping on the screen door. The front door was also left open. [CA] To prevent vermin infestation, please keep the doors always closed.

Re-used cardboard (from shipping boxes) used to line shelves and the floor of the cookline. [CA] Do not use cardboard to line shelves or cover the floor area. There is an abundant dust accumulation on the restroom’s exhaust vent. [CA] Conduct a regular cleaning of the exhaust vent.

Many food products on boxes were stored directly on the floor or on milk crate back in the storage area. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on an approved shelf or dunnage rack.

There is no approved sanitizer measuring strip to measure the concentration of the chemicals used to sanitize dishes and utensils in the facility. [CA] Provide approved sanitizer measuring strips for the chemicals used in sanitizing utensils. equipment, and food contact surfaces.

Couple of wet/soiled wiping cloths were stored on the counters. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).

There is no splash guard separating the handwash sink from the preparation sink back in the kitchen area. [CA] To prevent possible contamination, please install at least six-inch splash guard in between the handwash sink and the preparation sink, and between the handwash sink and the clean utensils storage shelf.

Some open bag food products were stored on the shelf of in the dry storage area. [CA] Store all open bag food products in properly labeled bulk containers.

There are multiple missing ceiling tiles above the walk-in cooler. [CA] To prevent insect/rodent infestation, please replace the missing ceiling panel immediately.

Many food products on boxes were stored directly on the floor or on milk crate back in the storage area. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on an approved shelf or dunnage rack.

The wet rice grinder observed back in the kitchen area is not NSF/ANSI approve or ETL/UL sanitation listed. [CA] Equipment used in the facility must be commercial grade one. Replace the grinder with an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation) equipment one. Many old equipment were stored in the back of the kitchen area. [CA] Please remove all non-working equipment from the facility to provide employees easy access to the back exit and the janitorial sink.

Water is leaking from the plumbing structure of the walk-in cooler. [CA] Repair the leak immediately.

Couple of wet/soiled wiping cloths were stored on the counters. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).

There are multiple missing ceiling tiles above the walk-in cooler. [CA] To prevent insect/rodent infestation, please replace the missing ceiling panel immediately.

The wall-mounted paper towel dispenser was empty. [CA] Refill the wall-mounted paper towel dispenser immediately.

Some open bag food products were stored on the shelf of in the dry storage area. [CA] Store all open bag food products in properly labeled bulk containers.

There is no approved sanitizer measuring strip to measure the concentration of the chemicals used to sanitize dishes and utensils in the facility. [CA] Provide approved sanitizer measuring strips for the chemicals used in sanitizing utensils. equipment, and food contact surfaces.

The wet rice grinder observed back in the kitchen area is not NSF/ANSI approve or ETL/UL sanitation listed. [CA] Equipment used in the facility must be commercial grade one. Replace the grinder with an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation) equipment one. Many old equipment were stored in the back of the kitchen area. [CA] Please remove all non-working equipment from the facility to provide employees easy access to the back exit and the janitorial sink.