Confetti Blossom LLC

Official wording

Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.

Inspector’s notes

Observed that the establishment’s handwash sink does not have splash guards on either side. Informed the manager on duty (MOD) that they must either install splash guards on both sides of the sink or discontinue storing clean equipment and food products next to the sink, where they could be contaminated by splashes from handwashing.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.