Aroma Cafe & Snacks Bar

- Low temperature dishwasher was measured at 0ppm of chlorine. Chemical was present but not registering. Ensure dishwasher is able to achieve 100ppm of chlorine at the end of the cycle., Ensure dishes washed in the dishwasher are sanitized in 100ppm of chlorine solution for at least 2 minutes in a clean sink of the 2-compartment sink until dishwasher is adequately sanitizing.

1. Mice droppings were observed under the sinks in the back prep area, under behind the freezer and heat register in the walk-in cooler room., , 2. Pest control monitoring records were not available. Ensure pest control monitoring is completed monthly., , , Ensure mice droppings are cleaned and floors disinfected with 100ppm bleach solution. Contact a certified pest control operator for guidance on control measures. , Store all food securely and above the ground, seal all entry points., , - Pest monitoring should be completed at least once a month and records kept on site.

The mechanical ventilation system has build-up of dirt on the buffers; there was also no evidence of professional maintenance., , Ensure mechanical vent is cleaned and routinely serviced.

- The ceiling around the vent above the cook line needs to be cleaned., - Hard to reach areas under the sinks, near the dishwashing sink needs to be organized and cleaned.