Cheburek House

A spray bottle for sanitizing the food prep area in the kitchen was unlabeled. Operator labeled , the bottle as sanitizer., , -Ensure all spray bottles are labeled correctly to prevent incorrect use of chemicals

No paper towel in dispenser at the handwashing station at the front area and staff washroom., , -Ensure there is a paper towel in dispenser for hand drying at handwashing station.

Some dry dough for cake was left uncover on the top of the shelve at the main kitchen., , -Store dough in a clean food grade container with tight fitting lid

Carrot in bags were stored on floor at the separate kitchen. Operator placed food on a pellet., , -Ensure food is stored at least 6 inches of the floor in the freezer to enable easy cleaning and prevent , contamination.

The chlorine test strips available had expired., , -Ensure valid test strips are available for measuring the sanitizing agent concentration

Utensils were stored after use in handwashing sink at the front area., , -Do not store dirty utensils in handwashing sink to prevent cross contamination., -Store dirty utensils in a container, clean and sanitize after use.

The following areas had debris or dirt build-up:, 1. Floor behind the cookline (stove) at the main kitchen, 2. Inside of the microwave at the separate and main kitchen., , -Clean the indicated areas