Monki Breakfast Club & Bistro

Several cleaning cloths observed on the food contact surfaces. , , -Ensure cleaning cloths are stored in a sanitizer in between uses or have an adequate amount of sanitizer solution in them.

No splash guard was present between the hand washing sink and the waffle maker. , , -Please provide a splash guard on the right side of the hand washing sink or relocate waffle maker to prevent cross contamination.

There was a small pot/saucepan placed in the handwashing sink located on the main cooking line. , , - Do not store anything in the handwashing sink. Handwashing sinks must be accessible for handwashing and must not be used for anything other than handwashing.

1) Fly strips were placed above food storage/preparation area in the back. , - Remove and place in areas that are not used for food/utensils storage or food preparation. , , 2) Back exit door was left open at the time of inspection. , - Ensure the door is completely shut when not actively in use. For example, for deliveries. , , 3) There was a gap alongside the bottom the back exit door. , , - Seal the door/replace the weatherstripping to prevent the entry of pests into the facility.

***Recurring violation***, , Ice buildup observed on the floor of the walk-in freezer., , -Fix the walk-in freezer leak or issue.

*** Recurrent violation *** , 1) Heavy dust build-up observed on the ceiling tiles right above the main cooking line. , , - Clean or replace. Ensure they are maintained at all times as thy are directly above the main food handling area. Advised manager to explore options to install filters in the vents in this area., , 2) A build-up of grease and food debris observed in the hard to reach areas of the facility including the space next to the walk-in freezer., There was also grease buildup behind and above the oven in the back. , , - Clean and maintain in a clean and sanitary condition at all times., , 3) Clutter observed in the mop closet/area. , - Declutter and organize the area.