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SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. NO ADEQUATE WASHING/SANITIZING FACILITIES FOR UTENSILS,EQUIPMENT. MUST PROVIDE 3 COMPARTMENT SINK, WITH HOT AND COLD RUNNING WATER TO WASH,RINSE AND SANITIZE UTENSILS/EQUIPMENT SUCH AS COFFEE MACHINE. OR INSTALL COMMERCIAL DISHMACHINE APPROVED BY CDPH. COFFEE MAKER IN USE AT TIME OF INSPECTION. CRITICAL VIOLATION. CITATION ISSUED. 7-38-030. MANAGER CEASED COFFEE OPERATION.
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HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: Adequate and convenient hand washing facilities shall be provided for all employees.NO EXPOSED HANDWASHING FACILITY IN PREP AREA (PREPARES AND SERVES COFFEE). MUST PROVIDE EXPOSED HANDSINK, WITH HOT AND COLD RUNNING WATER AND WITH SOAP AND PAPER TOWEL OR HAND DRYING DEVICE. CRITICAL VIOLATION. CITATION ISSUED. 7-38-030. FOOD (BEVERAGE) HANDLING CEASED DURING INSPECTION.