MILYAR CAFE

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

Health permit issued by our office is not posted. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.

Lack mop rack to hang mop after use for drying. [CA] Mop rack or other devices not made available to hang and store cleaning tools.

Open panels behind and side of the janitorial sink. [CA] Close all wall openings after completing work to prevent rodent and vermin entry.

Lack Safe Serve Certification/Manager certification. [CA] 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. Lack Food handler cards. [CA] 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

Cheese cake was thawing at room temperature. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process. [SA] Always thaw cheese cakes and other perishable food items in a refrigeration at 41F and below.

Lack hot running water at all the sinks-Broken hot water heater. [CA] Ensure hot water heater is operable and maintained in good repair at all times. Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

Employee washed hands with soap for 5 seconds [CA] All food employees shall thoroughly wash their hands and that portion of their arms exposed to direct food contact with soap and vigorously rub hands together to lather up for at least 10 to 15 seconds. They shall rinse hands with warm water followed by drying with paper towels. Employees shall pay attention to the areas underneath the fingernails and between the fingers when washing hands. – Corrected

Lack sanitizer test paper [CA] Provide sanitizer test paper

Both kitchen paper towel dispensers do not work [CA] Keep all dispensers supplied and working - Roll of paper towel was placed next to each one.

Food safety certificate and food handler cards are not available for review upon request [CA] Maintain records of food safety certificate and food handler cards on file within facility and readily available upon request.