VITALITY BOWLS #008

Accumulation of food debris and food stains observed on floors, walls, and ceilings near areas of food preparation. [CA] Frequently clean facility to remove accumulation of food debris and food stains.

Lacking chemical test strips to measure sanitizer. [CA] Means for adequately measuring the applicable sanitization method must be readily available (ex. Sanitizer test strips, thermal strips).

Storage shelf under the prep table used to store boxes of food is set less than 1 inch from the ground. [CA] Provide a minimum of 6 inches between food storage and ground to allow adequate space for ease of frequent cleaning.

Lack of single-use paper towels for the handwash sinks located in the kitchen and the restroom. [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] Napkins was made available at both handwash sinks to be used.

Heavy accumulation of dust on restroom vent cover. [CA] Clean vent cover to adequate ventilation in the restroom.

Observed knife that is clipped at the blade stored on the magnetic holder next to the food prep unit. [CA] Equipment/utensils that are damaged shall be removed from use and replaced.

Heavy accumulation of dust on restroom vent covers. [CA] Clean vent covers to allow adequate ventilation in the restroom.

Spray bottles in the kitchen are not labeled. [CA] Spray bottles used in a food facility shall be labeled to identify it's contents.

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.

Accumulation of food debris observed on walls and ceilings near food prep areas. [CA] Frequently clean facility to remove accumulation of food debris from walls and ceiling.