Botolino Gelato

*37 Storing the food at least 15 cm (6 inches) above the floor

Store boxes of food 6" min off ground

*31 Handwashing lavatory - accessible

Make hand sinks accessible at all times

*20 Grease Trap Tickets

needed every 90 days

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

observed an employee touch the spoons for customers with her bare hands.

*18 Toxic items storage adjacent to food/utensils

chemicals next to food and utensils- window cleaner upfront, general cleaner dish soap in back

*19 One Inch Air Gap

need a 1" air gap on drain for 3 comp sink and hand sinks

*47 Handwashing signage

Need a “hand washing only “ sign at all hand sinks Need a “Employees must was hands before returning to work” sign

*47 Handwashing signage

Need a Employees must was hands before returning to work sign Need a hand washing only sign @ all hand sinks

*36 Dry wiping cloths and the chemical sanitizing solutions free of food debris and visible soil

Dry cloths can be used with spray bottles only and cloths must be laundered when soiled.

*36 Cloths in-use for wiping between uses stored

Wet sanitation clothes must be solution when not in use

*43 Light bulbs, light shields provided

*41 Food storage containers, identified with common name of food.

*19 Hand sink water temperature below 110'F

have hot water turned on@laboratory

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

raw shell eggs stored over produce