Auntie's Chinese Burger

A spray bottle of sanitizer indicated to be a mixture of bleach solution measured 0 ppm using chlorine test strip. There was no chlorine concentrate to make a fresh bottle of sanitizer., , Obtain a food safe sanitizer for all contact surfaces.

Dirty reusable cleaning cloths were stored on food contact surface. , , Reusable wiping cloths must be stored in a manner that prevents the growth of pathogens. Store reusable cloths fully submerged in a sanitizing solution that is maintained at the appropriate concentration and changed regularly to ensure continued effectiveness.

The spray bottle identified by the operator as containing sanitizing solution was not labeled., , Label the spray bottle to identify its content

High-risk foods stored in the cooler insert were found to be held in the temperature danger zone. Items included eggs at 15°C, garlic paste at 12°C, cut vegetables at 11°C, and various sauces. , , Discarded all the foods stored in the cooler inserts. High-risk foods must be stored outside the temperature danger zone. Cold foods must be maintained at 4°C or below, and hot foods must be kept at 60°C to prevent pathogen growth.

The door of the bottom section of the prep cooler was not closing properly. The ambient temperature inside the bottom section was measured between 11°C and 12°C. , , Repair the cooling unit and ensure it is able to maintain a temperature of 4C or below.

There was no sanitizer in the facility, proper manual dishwashing procedures are not being followed for 2-compartment sink method., , Obtain a food-safe sanitizer and adhere to the proper two-compartment sink method for cleaning and sanitizing cooking utensils. Ensure that the sanitizer is mixed to the appropriate concentration or as specified by the manufacturer. Print and post the two-sink dishwashing procedure poster at the dishwashing sink to serve as a visual guide.

The hot water for the handwashing sink was shut off due to the leaking faucet of the 2-compartment dishwashing sink., , Restore the hot water for the handwashing sink. The hand washing sink must be supplied with running hot and cold water, paper towel and soap at all times.

There was stand mixer obstructing the handwashing sink, plates and mini baskets were stored in the handwashing sink indicating that it is not being used for handwashing., , Remove all items obstructing access to the handwashing sink. The sink must remain fully accessible at all times and used exclusively for handwashing to support proper hygiene practices in the food handling area

A bucket containing clean utensils was stored on the floor next to the grease interceptor. Pots and pans were also stored on the floor under the counter table. , , Store all kitchen utensils off the floor in a sanitary manner to prevent contamination

The flour dry storage bin was dirty. Scoops without handle were observed embedded in the flour. , , Please clean and sanitize the bin, obtain scoops with handles and store scoop with handle facing out to prevent contamination of foods.

A food handling permit was not displayed at the facility. , , Print and post the permit in a location that is visible to the public to see.

The hot water faucet at the two-compartment sink was leaking, which led the operator to shut off the hot water supply. , , Repair the leaking faucet and restore hot water supply.

The grease interceptor was set up as a pumping station to pump grease down a floor drain. This set up was done with the lid of the grease interceptor propped open, resulting in visible splatter around the unit and a significant buildup of grease on the floor thereby contaminating surrounding surfaces., , - Seek the services of a qualified professional to restore the grease interceptor to a properly closed, functional, and well-maintained condition., - Clean and sanitize the floor, walls, and all surrounding surfaces around the grease interceptor to remove grease buildup and prevent further contamination.

The shelving units where the burner was placed, as well as where utensils are stored, were lined with paper. Raw wood was used to line the prep counter table where the pancake griddle is stored. , , Remove the paper and raw wood used to line counter tables. Ensure that all surfaces, including shelving units and prep tables, are made of durable, non-absorbent, and easily cleanable materials.

The facility is not equipped with an exhaust hood, a mini griddle was observed on the counter table, which the operator identified as being used for making pancakes. , , Remove the mini griddle from the facility.

A large buildup of ice was observed in the chest freezer indicating it has not been cleaned in a long time. , , Please clean the freezer.

Buildup of grime and grease observed on the floor around the two counter tables, under the prep cooler and under the two-compartment sink. The storage space under the counter table was cluttered. , , Please clean and organize the entire facility and pay attention to the identified areas.