BAKERY GATEAU

Equipment surfaces were not cleaned as often as needed to keep them sanitary.

Food handlers did not have easy access to handwashing stations where they prepare food.

Food preparation equipment was not in good condition or did not have tight, secure seals as required.

The restaurant did not use a strong enough bleach solution to properly sanitize utensils; the chlorine level was below the required 100 parts per million.

The restaurant did not properly clean and sanitize equipment surfaces as required by health regulations.

The food preparation area had dirty floors that were not being kept clean.

A food handler or supervisor at this restaurant did not complete required food handling training.