Amber Paan

Chlorine sanitizer was prepared with scented bleach and tested at 0 ppm chlorine concentration. 100 ppm chlorine sanitizer was prepared with regular household bleach at the time of inspection

The spray bottle that contained chlorine sanitizer was not labeled to indicate its content. Spray bottle was labelled using a permanent marker during inspection

1. The manual dishwashing process did not meet the required steps of wash, rinse, sanitize, and air dry as discussed with operator during the inspection. , The operator was instructed on the correct procedure for cleaning and sanitizing dishes and shown how to prepare a food-safe sanitizing solution using bleach to achieve a concentration of 100 ppm., *Corrected during the inspection, , 2. A drain board for air drying food equipment and utensils was not available. Please make space on the counter close to the sink for drain board to air dry food equipment.

The handwash sink station at the front was missing paper towel dispenser and had no disposable paper towels. Please install a dispenser and provide paper towels to ensure effective hand hygiene., , During the inspection, paper towels were placed near the sink as a temporary measure until the dispenser is installed.

1. Items such as a flag and a notebook were stored in a drawer with packaged foods. These non-food and personal items were removed and stored separate from the foods., , 2. An opened can of mango pulp was found in the prep cooler. Once a canned food item is opened, its contents must be transferred to a food-grade container for storage to prevent food contamination., , The opened can of food was discarded by staff during the inspection

The Food Handling Permit was not displayed during the time of inspection. Please print and ensure the permit is printed and posted in a location visible to the public

The floor in the back storage area, located between the stainless-steel prep table and the upright coolers, was observed to be damaged and peeling off., , Please repair or replace the flooring to render it smooth, easily cleanable and impervious to moisture.

1. The bottom area of the lower prep cooler was observed to be unclean. Please clean and sanitize this area thoroughly to maintain hygienic conditions and prevent potential food contamination, , **CLEAN, , 2. The back of the facility and maintenance room was observed to be cluttered and in a disorganized manner. Please organize this area to prevent potential hazards and reduce the risk of attracting pests.