Ace Casinos Airport

The QUAT-based sanitizer solution used to sanitize food-contact surfaces was measured at 0-ppm. The staff was instructed to create a new sanitizer solution, which was measured at 200-ppm. The inspector informed the staff and the manager that a 200-ppm QUAT sanitizer solution must be maintained at all times during the operations. Less than 200 ppm QUAT concentration means inadequate sanitization and more than 400 ppm means that QUAT residues could stay in food-contact surfaces, which contaminates food. Please educate all staff regarding the proper use of sanitizer and the frequency of testing/solution replacement.

Reusable wiping cloths were not being stored on food contact surfaces. Please store reusable wiping cloth in a bucket of sanitizer when not in use. Ensure the solution is maintained at appropriate concentration., **OUTSTANDING/REPEATING VIOLATION (2026-03-12). There were cleaning cloths stored on food-contact surfaces in various locations in the kitchen. Cleaning cloths were also noted attached on the aprons of the food handlers. The inspector informed the staff and the manager that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. Please educate all staff regarding this.

Open containers in the food prep tables that contain food items were stacked together where the bottom of the top container was touching the food items inside the bottom container. The inspector informed the staff and the manager that food must be protected from contamination during storage. Please do not stack open containers, as described.

Butter and margarine in the Western kitchen were stored in room temperature. The original packaging indicated "Keep Refrigerated" as storage instructions on the label. The inspector informed the staff and the manager that the manufacturer’s instruction on proper storage of food must be followed. The butter and margarine was removed.

Three (3) large trays of plain rice were measured at 40-44°C in the hot-holding unit below the food prep table in the Chinese kitchen. One (1) large tray of plain rice was measured at 42°C in room temperature at the cooking station in the Chinese kitchen. These rice trays were discarded during the inspection. Please ensure to store all high-risk food, including cooked rice, at a temperature of no less than 60°C at all times. Please educate all staff regarding the proper storage of high-risk food.

The following were observed and corrected during the inspection:, (1) Scoops for dry product were stored inside the bins with the scoops covered in product. The scoops were also handle-less. All scoops should have a handle and be stored away from the food product or in a separate food-safe container, then cleaned and sanitized daily, to prevent the risk of contamination of the bulk ingredients. The scoops were removed., , (2) The scoops for rice were stored in plain water in room temperature. The following options were provided to the manager during the inspection for storage of used scoops:, - store at a sanitizer solution (100-ppm chlorine or 200-ppm QUAT), - store in an ice bucket (at or below 4°C) - replenish ice as often to keep temperatures., - store in hot water (at or above 60°C) - water must be constantly heated to keep temperatures; this can be done by placing the tongs in a hot-holding unit., - make tongs single use - use and discard immediately, new tongs each time after use., - have a timer system that ensures tongs get washed and sanitized every 2-4 hours.