Chai Shai Cafe

Unsalted butter was stored without temperature control. Butter measured 21.3C., , Butter was stored in a cooler during the inspection.

Cakes with whipped cream measured 7C in the display case., , Store perishable foods at 4C or less under refrigeration.

The operator indicated that sometimes dishes were sanitized using hot water from the faucet. Hot water measured 55C max at point of use., , To achieve sanitizing results, hot water must be at least 77C. The operator will use 100 ppm chlorine for sanitizing dishes moving forward.

There was a cell phone on a food preparation table., , The cell phone was taken to a separate area for storage during the inspection.

There was no evidence of food safety training., , Provide evidence of approved food safety training.

1) There was a hole in the exterior wall at the back of the kitchen. A piece of cardboard was used to cover the hole., , Repair the wall. All surfaces must be smooth, non-absorbent to moisture and easy to clean., , 2) Edges of the drop ceiling in the kitchen were constructed with untreated wood near the side storage area. , , 3) The table support at the back of the kitchen was constructed with untreated wood., , 4) Flour and sugar were stored on unfinished wooden planks, which were supported by cushion pads., , Seal untreated wood and remove cushion pads as they cannot be easily clean.

There was a buildup of debris throughout the food establishment including but not limited to walls, floors, drawers, food preparation tables and the front service area., , Conduct a thorough cleaning.