SWEET HUT KITCHEN

Contamination prevented during food preparation, storage, display — Inspector Note: Observed heavy buildup of dust on vents above prep table in the cake area. CA: Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection.

Wiping cloths: properly used and stored — Inspector Note: Wiping cloth quat sanitizing solution not at proper minimum strength in buckets. Quat sanitizing solution tested at 0ppm. COS: Person in charge re-made quat sanitizing solution to 200ppm quats.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Equipment and utensils were stacked wet. CA: After cleaning and sanitizing, equipment and utensils:1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed cutting boards on shelf scored and scratched. CA: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they cannot be resurfaced.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed personal medications stored with food. COS: Personal medications were relocated away from food. CA: Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food. equipment, linens, and single-service and single-use articles are protected from contamination.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed three hand sinks blocked by large bulk bins. CA:A handwashing sink shall be maintained so that it is accessible at all times for employee use.