The Chai Bar

There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use.

The bleach-water (chlorine) sanitizer solution used to sanitize food-contact surfaces was measured at 0-ppm. The inspector informed the staff that a 100-ppm chlorine sanitizer solution must be maintained at all times during the operations. Less than 100 ppm chlorine concentration means inadequate sanitization.

The handwashing station was blocked during the inspection with kitchen utensils, equipment, and/or dishes. The inspector informed the staff that the handwashing station must be free and readily available for handwashing at all times. Please educate all staff to ensure that the handwashing station is free of utensils, equipment, and/or dishes.

There were no test strips available during the inspection for the chlorine sanitizer solution. The inspector informed the staff that test strips must be used every time a bleach-water solution is made and must be tested daily before use to ensure that the sanitizer solution has a chlorine concentration between 100-200 ppm.