Shangri La

What the inspector found

• 5-205.11 Cease using hand sinks for any purpose other than handwashing.//Remove gloves use for grease from handwashing sink.
• 2-401.11 Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles.// Open Personal Drink(Energy Drink) stored on top of sandwich make-table cooler with foam food containers.
• 6-501.111(C) Provide effective pest control for roaches in kitchen( Special Attention inside Dish Machine) to eliminate their presence on the premises.
• 6-202.15 Protect outer openings from the entry of pests by using properly designed and installed screening, air curtains to control flying insects, or other effective means when doors or windows are open.//Cease leaving back exit door open.
• 4-501.11 Maintain dishwashing equipment in a state of good repair and condition to allow for intended operation. (ex: broken release valve or no stoppers, missing baffle curtain on dishwasher, etc.)//Provide drain stoppers for 3 compartment sink.
• 6-303.11(C) Provide at least 50 foot candles of light in food prep and ware washing areas where employee safety is a factor.//Replace all blown lights in kitchen.
• 4-301.11 Provide enough equipment to maintain all cold-held TCS food at 41 F or below.//Sandwich make table cooler ambient air temp. at 55 F.//TCS food items has ice to maintain temperature at 41 F.//Advise owner to also use second make-table cooler to help maintain temperature, until make-table cooler is repaired.

As listed in the inspection report.