Chianti Cafe And Restaurant

Chlorine sanitizing solution in bucket sanitizer was above 200ppm for the kitchen and front , area. Operator diluted the solution to 100ppm., , -Ensure chlorine sanitizing solution is maintained at 100ppm for food safety

The following potentially hazardous food were stored outside temperature control with surface temperature:, 1. grounded vegetables at 8.1*C, 2. whipped butter 11.1*C, 3. cooked carrots 80*C, 4. shrimps in water 4.1*C, Operator returned items to cooler and got shallow pans for cooling the cooked carrots., , -Ensure all food are stored in cooler within 2 hours., -Store high risk food at 4*C or less or 60*C and above to prevent microbial growth, - Ensure frozen food are being proper thawed at all times by either keeping in the fridge until thawed, microwaving for immediate use or thawing under cold running water.

The handwashing station at the entrance of the kitchen was blocked with food cart and containers in the sink. Operator removed items., , - Ensure handwashing station is always accessible

No paper towel in dispenser at the staff washroom. Operator stated that dispenser was broken., , -Use a temporary paper towel dispenser, -Repair paper towel dispenser, -Ensure there is paper towel in dispenser for hand drying at handwashing station.

1. The splash guard installed between the handwashing sink and drying shelves does not protect the dishes from splashes at the main kitchen., , -Move the splash guard higher or install another., , 2. Bowls used as scoops were stored in the bulk food directly in contact with food at the dry , storage. , , -Use scoops with handle, -Store scoops with handles sticking out of the food for easy handling without contamination

The following areas had dust/dirt/grease build up:, 1. Ceiling and vent hood at the kitchen, 2. inside the ice-cream freezer, 3. inside of the microwave, 4. Hard to reach areas beside and underneath the cookline and dishwasher, , -Clean the indicated area