D Spot Dessert Cafe

1)All the Quat sanitizer spray bottles was measured at 0 ppm., All the spray bottles were filled by the operator which was tested at 200 ppm., -Ensure the Quat sanitizer is maintained at 200ppm., , 2) Cleaning cloths were placed on food counters in various locations in front and back area., -Ensure that the cleaning cloths are placed inside sanitizer solution in order to prevent contamination.

The chlorine tests trips had expired., , -Purchase new valid tests trips.

1) There was exposed insulation behind the deep fryer., , Remove contaminated insulation and ensure insulation is concealed.

1)Spray tap of the 3-compartment sink was leaking., -Fix the tap., , 2) There were no baseboards on the wall in the areas under the back hand sink, 3- compartment sink and the back kitchen door., -Fix the baseboards.

1)The lava cake container was broken., -Ensure that the broken containers are not used in order to prevent cross contamination., , 2) Stains and dirt were observed in the ice machine., -Clean the ice machine., , 3)The Cake cooler was ranging between 3 - 8 degrees C., -Monitor the cake cooler and repair/replace the unit if it is not working effectively.

1) There was a build-up of grease and debris on the clamshell grills and the kitchen ventilation system., , Clean the equipment noted above., , 2) The concentration of food surface sanitizer was not recorded. , , Monitor and record daily.,

Dust was observed on the light covers in the back kitchen grill area., , -Please clean the light covers.

1) There was exposed insulation behind the deep fryer., , Remove contaminated insulation and ensure insulation is concealed., , 2) Water at the food preparation sinks was shut off due to a leak from the faucet., , Repair the faucet to stop the leak.,

1) There was a build-up of grease and debris on the clamshell grills and the kitchen ventilation system., , Clean the equipment noted above., , 2) The concentration of food surface sanitizer was not recorded. , , Monitor and record daily.,

Used cleaning cloths were stored on various surfaces., , Keep cleaning cloths immersed in a sanitizer between uses.,

Quat sanitizer in a spray bottle measured 0 ppm., , 200 ppm quat sanitizer was prepared during the inspection.,

1) A spray bottle containing quat sanitizer was not labeled to indicate its content., , 2) Another spray bottle with quat sanitizer was incorrectly labeled as a glass cleaner., , Label all chemicals to indicate their contents.,

1) Sausages were stored without any means of temperature control. The internal temperature measured 37C., , Sausages were discarded. Store perishable foods away from the temperature danger zone (4 to 60C)., , 2) Sliced cheeses were stacked on refrigerated top inserts. Cheese measured 9C., , Cheese was placed in the bottom compartment of the line cooler during the inspection. Store perishable foods at 4C or less under refrigeration., , 3) A tube of ground beef was thawing in standing water. The internal temperature measured 8.6C., , Ground beef was placed in the walk-in cooler during the inspection.,

Paper towels used were not compatible with the paper towel holders. Both hands were required to stabilize the roll of paper towels and to tear the paper towel., , Use paper towels that are compatible with the dispenser or holder.,

1) The vent pipe under the sink by the blenders was blocked with grease., , Remove the blockage to ensure proper ventilation., , 2) Soiled cardboard liners were observed on the grease interceptor and service cart., , Remove soiled cardboard liners. Surfaces must be smooth, non-absorbent to moisture and easy to clean., , 3) There was exposed insulation behind the deep fryer., , Remove contaminated insulation and ensure insulation is concealed., , 4) Water at the food preparation sinks was shut off due to a leak from the faucet., , Repair the faucet to stop the leak.,

1) Utensils were stored flat in containers of toppings., , Store utensils in a manner that prevents their handles from coming into conatct with food., , 2) There was debris in the ice machine., , Clean and sanitize the ice machine., , 3) The cupboard door hinge broke off under the sink located by the blenders., , Repair or replace the hinge., , 4) There were moisture and debris on the bottom of the containers with utensils., , Clean and sanitize the utensils and container., , 5) There was duct tape on the tap faucet and the pre-rinse faucet at the food preparation sinks., , Remove duct tape and repair any deficiencies.,

1) There was a build-up of grease and debris on the clamshell grills and the kitchen ventilation system., , Clean the equipment noted above., , 2) The dry storage area was cluttered by boxes., , Organize the dry storage area., , 3) The concentration of food surface sanitizer was not recorded. , , Monitor and record daily.,