GU EUM CAKE & BAKERY

REPEAT VIOLATION. Manager Food Safety Certificate not available for review. Employee Food Handler's Card not available for review. [Corrective Action] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. [Corrective Action] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

Stainless steel panel missing on the door inside the 2 door upright freezer exposing the insulation. [Corrective Action] Install the stainless steel panel.

Observed holes and gaps in the ceiling in the kitchen and storage room. [Corrective Action] Seal all holes and gaps.

Lack of paper towels at the handwash sink in the restroom. [Corrective Action] Ensure paper towels are always available to properly dry hands after washing. [Corrected on Site] Employee refilled paper towel dispenser.

Self-closing device not installed on the restroom door. [Corrective Action] Install the self-closing device on the restroom door.

Lack of single-use paper towels for handwash sink located in 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] Employee refilled the paper towel dispenser.

Food Safety Certificate for Managers is not available. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review.

Food Safety Certificate for Managers is not available. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available.

Employee observed manual warewashing utensils at the three compartment sink and did not sanitize after the wash and rinse step. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [COS] Employee prepared the three compartment sink with quat sanitizer measured at 200 ppm and sanitized the utensils that were previously washed.