Cha Lua Vien Dong

1. The chlorine surface sanitizer had a concentration of 1000ppm., , Ensure that the chlorine sanitizer is maintained at 100ppm at all times. Verify the concentration using chlorine testing paper., , 2. Significantly contaminated cleaning cloths were stored on the prep tables., , Store the cleaning cloths in a sanitizing solution. Launder after significant contamination.

Uncovered Cha Lua (ham rolls) were observed cooling on tables in the front service area. The operator indicated that a fan in this area is used to accelerate the cooling process., , Do not cool or handle open food in the front service area. All food preparation and cooling must occur in the kitchen or a designated area. A physical barrier must be constructed to protect the food from potential contamination by customers if this area is to be used. Lastly, cease the use of the fan.

Keys and a nail clipper were stored on the prep table across from the grill., , Do not store personal belongings on food contact surfaces.

Pest control records were not available., , Establish and maintain pest control records.

Install a self-closure device for the door of the washroom in the kitchen.

There was unused cooking equipment and supplies cluttered beneath the staircase adjacent to the hand sink, as well as in the second-floor storage area., , Remove equipment that is no longer used in the facility. Organize all storage areas to facilitate proper cleaning and pest monitoring.