Bread and Rusk

Wet and dirty washcloths were stored on food prep tables in the kitchen. Chlorine (bleach) sanitizer solution in the washcloth bucket was tested at 0 ppm. Operator prepared bleach solution during inspection and concentration was tested at 100 ppm., , - Ensure that cleaning cloths are stored in the sanitizer solution bucket., - As discussed, ensure that sanitizer concentration is regularly checked using available test strips.

Spray bottle containing bleach sanitizer was not labelled. Operator labeled spray bottle during inspection., , - As discussed, bottles and containers containing chemicals should be appropriately labeled.

9 white eggs stored on the middle food prep table in the back kitchen were measured at 14.9 degrees Celsius using a probe thermometer. Operator voluntarily discarded the eggs., , - Operator was informed that eggs must be kept at or below 7°C. , - Do not store eggs and other high-risk food items at room temperature.

No probe or infrared thermometer was available in the facility at the time of inspection., , - Ensure working thermometer is available to check food temperatures regularly.

Operator was not able to demonstrate proper use of the 2-compartment sink for dishwashing , purposes. Proper sanitizing step was not followed, as required. Operator was instructed to always prepare bleach sanitizer solution when dishwashing., , - Operator was informed on how to properly use the 2-comp sink for dishwashing:, 1) Sink 1 - wash with soap and rinse with warm water., 2) Sink 2 - sanitize with 100ppm bleach sanitizer and then air dry.

Hot-water supply to hand sink was turned off at the time of inspection. 2-comp sink water tap fixture started leaking when operator turned on the valve., , - Repair the tap leak., - Ensure hand sink has hot water access, is unobstructed for staff use, and is stocked properly with paper towels and soap at all times.

1. Food trays placed besides the display cooler at the front of the house were stored without any barrier or lid. Operator placed plastic cover over the food products., - Cover all food products and store in a sanitary manner to prevent from any contamination., , 2. Personal items (staff drinks, cellphone, and binder) were stored on food prep tables in the back kitchen., - Store stationary items and personal food/items in areas that will not contaminate food or food areas.

1. Ceiling tile directly above the clean utensil storage rack was not properly installed., - Operator is to ensure that ceiling tile is installed correctly., , 2. Oil and grease build-up on left ventilation hood in the back kitchen was noted., - Please clean ventilation hood and include routine cleaning in cleaning schedule.

Food equipment including but not limited to dough mixer, pizza oven, and kitchen aid stand mixer in the back kitchen were not properly cleaned, and food debris was noted on the equipment., , - Please ensure all food equipment is cleaned more thoroughly and sanitized after use.

Floor in the back kitchen was visibly dirty, and accumulation of debris was observed in multiple hard-to-reach areas of the facility., , - Make sure to regularly and thoroughly clean all above areas of food debris.