A & P Chinese Food Express

1. Wet cleaning cloths were stored on the counter., , 2. Sanitizer bucket was measured at 50 ppm., , Fresh sanitizer was prepared at 100 ppm and new cleaning cloths were kept therein.

1. Staff did not wash their hands before commencing work after handling their phone., , Staff promptly washer their hands., , 2. Staff apron was dirty., , Staff changed their apron.

Foods were stacked on top of each other., , , Do not stack food on top of each other to prevent cross contamination and food contamination.

1. Foods were out in large quantities cooling., , 2. Rice cooker was measured at 42.7°C., , Operator indicated the rice was cooling., Reheat the rice to 74°C prior to serving to customers.

Soap dispenser at the back kitchen was not dispensing soap., , Repair the soap dispenser.

1. Carrot was kept on the floor., , 2. Cell phone was kept on the prep counter., , 3. Rice scoop was stored in a container., , 4. Food items were stored on wooden platform., , , 1. Food must be stored 15cm (6 inches) off the floor at all times., , 2. Articles not associated with food must be stored in a separate area., , 3. Store rice scoops in ice water at 4°C or below, hot water at 60°C or above, in a sanitizer solution at the correct concentration, or changed after each use., , 4. Food must be stored on racks, pallets, treated wood that are smooth, non-absorbent to moisture and easily cleanable surfaces.

No pest control record was available.

Expired food handling permit was displayed.

1. Ceiling behind the ventilation canopy was accumulated with grease deposits., , 2. Underneath the 2-compartment sink was dirty., , Ensure the indicated areas are cleaned and maintained in a sanitary condition at all times.