Savor Patisserie

*22 Handlers-Certificate Not On Site

no food handlers must provide for all employees

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

eggs stored on floor must be stored 6" above floor

*34 Pest Control

no pest control records on site must provide records

*39 Equipment in good repair and proper adjustment.

the cold water faucet is not functioning.

*34 Outer door: solid,selfclosing,tightfitting

Provide a new door sweep at the bottom of the back door.

*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o

Provide test papers for the sanitizer at the three compartment sink.

*29 Cold/hot hold unit thermometer easily viewable

Provide thermometers in a refrigeration

*31 Individual, disposable towels

Provide paper towels at the back hand sink and a dispenser to dispense individual towels at the front.

*19 Water & Plumbing in good repair- per code

Mop sink hot and cold water faucet and equipment must work as intended. Repair the plumbing leak at the three compartment sink.

*47 Other Violations

Organize the equipment in the location ( remove stuff you don't use and organize the stuff you use. )

*41 Food Labeling - Bulk food for self dispensing

label all sugar , flour containers with the common name.

*21 RFSM - Not On Site

Provide an onsite Registered food service

*47 RFSM Certificate - Not Display

Provide a registered food service manager certificate on the wall for public viewing.