K14: Food contact surfaces clean, sanitized1) Quat sanitizer at the three compartment sink is measured at 100 ppm. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds.
2) Chlorine sanitizer at the dishwasher is measured at 0 ppm. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.
K41: Plumbing approved, installed, in good repair; proper backflow devicesDrain lines for the dishwasher extends into the floor sink. [CA] Provide a minimum of a 1 inch air gap between the end of equipment drain line and the rim of the floor sink to protect equipment from back flow contamination.
K01: Demonstration of knowledge; food safety certification1) Food Safety Certificate for Manager is not available for review. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have at least one valid Food Safety Certificate available.
2) Employee food handler cards are not available for review. [CA] Employees that handles, serves, or prepares food shall have a valid food handler card available for review within 30 days from their date of hire.
K06: Adequate handwash facilities supplied, accessibleCriticalLack of single-use paper towels at the only handwash sink located in the kitchen. [CA] All handwash sinks shall be able to provide warm water, soap, and single-use paper towels for employees to properly wash their hands when required.
[COS] Employee refilled the dispenser with napkins.