Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
Inspector’s Notes
One of the handwash sinks was missing paper towels. This issue was immediately corrected on site.
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Have a food thermometer easily available to measure the internal temperature of foods.
Inspector’s Notes
Establishment did not have a food thermometer on site at the time of this inspection. Informed the PIC to ensure they have and use a thin-stemmed and properly calibrated thermometer to monitor proper food temps
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s Notes
Temps of food products (Chia Oat at 46*f, Mango Juice at 44*F, etc.) in the under-counters coolers in the front service area were above 41*F. Informed the PIC they must adjust cooler temps to maintain a proper cold temps of 41*F or below, or move the products to other working coolers, and they MUST ensure all coolers holding food products that are temperature controlled for safety (TCS) are .maintaining proper cold temps of 41*F or below
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.