Satura Cakes

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Observed the blender for the front service area stored in the basin of the hand washing sink. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. *Note: Approved warewashing locations and frequency requirements were discussed at this time.

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.

Official wording

Plumbing approved, installed, in good repair; proper backflow devices

Inspector’s notes

Observed the drain lines of the espresso machine to be placed below the rim of the floor sink. [CA] Maintain an air gap at least twice the diameter of the waste water discharge line and may not be less than one inch from the flood level rim of the plumbing fixture. [COS] Lines affixed above the floor sink at this time

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

Official wording

Proper cooling methods

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.

Official wording

Nonfood contact surfaces clean

Inspector’s notes

Observed an accumulation of grime on interior surfaces of the ice machine. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

1. Measured the sanitizer concentration at the low temperature dish machine at 25 ppm chlorine. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [COS] Autochlor was contacted and replaced the sanitizer supply bottle at the time of inspection to provide 50 ppm chlorine in the final rinse. 2. Observed a food employee towel drying bowls after being removed from the low temperature dish machine. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Hands clean, properly washed; gloves used properly

Inspector’s notes

Observed latex gloves being used at the back preparation area. [CA] The use of latex gloves is prohibited in food facilities and retail food establishments. Types of non-latex gloves that may be used in a food facility or retail food establishment include, but are not limited to, nitrile, polyethylene, and vinyl.

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.

Official wording

Demonstration of knowledge; food safety certification

Inspector’s notes

Food safety certificate is not available. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

Official wording

Warewash facilities: installed/maintained; test strips

Inspector’s notes

Quat ammonium test strips are not available. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Hands clean, properly washed; gloves used properly

Inspector’s notes

Employee observed using latex gloves during food preparation. [CA] The use of latex gloves is prohibited in food facilities. Types of nonlatex gloves that may be used include, but are not limited to, nitrile, polyethylene, and vinyl.

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.