TP TEA BERRYESSA

Brown residue/stains observed in interior of 3 comp sink. [CA] The warewashing sink shall be cleaned and sanitized before and after each specific use.

Bulk food container storing a white powder is lacking a label. [CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable.

Food residue and dust observed on exterior of food equipment, counters and shelves. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Food residue and debris observed on floor throughout kitchen. [CA] Walls and/or floors in food preparation area shall be kept clean.

Multiple repeatedly used wet wiping cloths are stored on counter tops and hanging on front sinks. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Water temperature in restroom measured at 95F (max) at the time of inspection. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

Employee put trash to dumpster, came back to kitchen, wash hands with gloves in 1 compartment sink, then head to assist refilling tea. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. [COS] Stopped employee from refilling tea and instructed employee to discard gloves and wash hands in hand wash station with hand soap and paper towel.

Missing test strip to test sanitizer concentration. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Hand wash station is blocked with trash bin and air dryer. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.