JOYHEART BUBBLE

Food safety manager's certificate was unavailable upon request. [CA] Ensure at least one valid food safety manager's certificate is obtained and kept on-site for review. All other employees that handle food shall obtain food handler cards with copies kept on-site for review.

At the hood, observed dust accumulation on the hood filters. [CA] Ensure hood and hood filters are frequently cleaned and maintained to allow for proper ventilation of steam, heat, smoke, vapors, and grease.

At the handwash station, observed paper towels stored outside of the paper towel dispenser. [CA] Ensure paper towels are stocked and provided from a paper towel dispenser at the handwash station to allow for proper handwashing.

At the handwash station, observed a lack of hand soap in the hand soap dispenser. [CA] Ensure all handwash stations are stocked with hand soap and paper towels to allow for proper handwashing. [SA] Operator provided a bottle of soap at the handwash station. Bottle is able to pour, but does not pump.

Food safety manager's certificate unavailable upon request. [CA] Ensure at least one employee obtains a valid food safety manager's certificate. All other employees that handle food shall obtain food handler cards.

At the 3 compartment sink, measured hot water at 88F. Observed hot water heater was disabled. [CA] Ensure hot water heater is properly functioning and able to provide hot water at 120F at all times. Hot water shall be maintained at 120F at all 3 compartment sinks, prep sinks, and mop sinks. Facility closed due to lack of hot water.

Observed open bags of powdered creamer and dry food stored at the cookline. [CA] Ensure all open bags of dry food are transferred to food grade containers and covered with a fitted lid.

In the kitchen area, measured covered containers of custard at 118F. Per operator, custard was prepared an hour prior. [CA] Potentially hazardous foods shall be RAPIDLY cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: in an ice bath, by adding ice, and/or in shallow containers left uncovered.

Observed employee food stored in the prep/cookline. [CA] Ensure all employee food items are stored separately and the area labeled.