VYB Social

Observed soiled cloths on surfaces in the kitchen and hookah preparation area. , , Cloths that have been used for cleaning should be cleaned and sanitized between reuse. Rinse the used cloth and store in an approved sanitizer solution between uses.

There was no prepared sanitizer for the kitchen to use at time of inspection. , , Ensure sanitizer solutions are prepared and used throughout the day to sanitize food contact surfaces and also for surfaces where the shisha hookahs are prepared and cleaned.

There was no sanitizer agent being used for the glass washer in the bar area. Both bottles connected to the glasswasher was dishwashing agent only. Glasswasher is a low-temperature unit that requires a sanitizer rinse (iodine rinse). Could not assess if rinse function was set properly. , , Ensure glass washer is equipped with sanitizer agent (iodine agent) at appropriate concentration.

The bar handsink did not have paper towels provided in an appropriate dispenser. The paper towel roll was stored on the countertop. , , Ensure a proper paper towel dispenser is provided for handwashing in the bar handsink.

Significant rodent droppings were observed onsite, with heavy droppings noted:, - on the floor of the staff washroom in the kitchen, -on the bottom shelving surfaces of the bar area where liquor is stored, Rodent droppings also noted on the floor wall edges along the back door hallways, staff storage area, walkin cooler for beer storage and also in the walkin cooler by shisha prep/cleaning area.

Improper storage of bottled beverages and syrups on the floor surfaces in the walkin coolers. , , Ensure all food and beverages are stored off the floor at least 6 inches clearance from the floor below.

Back doors leading to kitchen have visible gaps along bottom edge of doors. One of the back doors does not have a weather strip affixed to the exterior of door. , , Ensure all facility doors are pest-proofed to prevent pest entry.

Observed cooking pans, wood-serving boards and glasswares were being stored ontop of shelves lined with cloth towels., , Discontinue the practice of lining shelving surfaces with cloth towels. Shelves and any liners used should be non-absorbent, durable and easily cleanable.

Observed equipment surfaces unclean, with debris, and dried food residue, notably the dishwash area, including ontop of the dishwasher and the grill press machine was encrusted with grease and dried food residue. , , Ensure all surfaces of equipment are cleaned and sanitized properly to prevent food/residue buildup.

1. The flooring in the kitchen, staff storage area, back hallways and bar had accumulation of debris, grime, oil, spills along all floor-wall edges and also underneath equipment and shelving areas. , , Clean and remove grime, oil and debris from the floors. , , 2. Ash residue from used charcoal was found on the surfaces around the designated hookah cleaning area, notably on the ledges of the window next to the prep table and floor surfaces. Walls adjacent to the prep table had dried spill marks running down the wall. , , , Ash residue was also noted on the floor surfaces around the self-enclosed heating units for the charcoals, , , Thoroughly clean the hookah cleaning and prep areas to remove ash, debris and buildup from these areas.

Garbage bags, used linens, miscellaneous items were scattered on the floors in the staff storage areas and in hallways by back doors in the kitchen., , Ensure storage areas are organized, remove clutter from premises to allow for effective cleaning and sanitary condition is maintained.