Edgemont Palace Restaurant

1. A significant number of visibly soiled wiping cloths were stored on the counter with no sanitizer solution., , Staff washed the wiping cloths and stored them inside the sanitizer buckets., , Wiping cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration to prevent the growth of harmful microorganisms, , 2. Chlorine sanitizer solution bucket did not detect any sanitizer., , 3. Chlorine sanitizer solution spray bottle did not detect any sanitizer concentration with the chlorine test strip., , Fresh chlorine sanitizer solution bucket and spray bottle were prepared and measured 100 ppm.

A food handler was observed yawning into their hands and did not wash their hands afterwards., , The food handler was instructed to promptly wash their hands., , Do not yawn into your hands. You can sneeze and yawn into your elbows and wash your hands immediately., , Ensure food handlers wash their hands more frequently especially when hands become contaminated.

Food items in stainless steel containers were stacked together underneath the preparation counter at room temperature, and the internal temperature of the following food items were:, , Beef: 21C.7°C - food discarded, , Pork: 23°C - food discarded, , Fish fillet: 27.5°C - food discarded, , Cooked shrimps and squid: 35.6°C - food items stored in an ice bath, , Chinese mushroom and chicken: 30°C - food items stored in an ice bath, , Ensure food are maintained at 4°C or less or at 60°C or above., , Do not stack food on top of each other. Ensure food items are served in small portions and stored in an ice bath to maintain the temperature.

1. Handwashing sink at the preparation station was obstructed with a garbage bin., , The garbage bin was promptly removed., , Ensure handwashing sinks are accessible at all times., , 2. Paper towel dispenser in the staff washroom was empty., , Additional paper towels were available and the paper towel dispenser was promptly restocked., , Ensure paper towel dispenser is equipped with paper towel at all times.

1. Food inserts in the sliding door fridge at the preparation station were not covered., , The food items were promptly covered., , 2. Serving tongs were hung on the handle of the stove grill., , Serving tongs were taken to the dishwasher and replaced with new tongs., , Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60leftoverC or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.

A cardboard was used to line the stainless steel cart., , The cardboard was promptly removed., , Surfaces must be smooth, non-absorbent to moisture, and easy to clean.

1. The area underneath the dishwasher was dirty with debris noted underneath the dishwasher., , 2. Debris were noted on top of the dishwasher., , 3. Debris were noted on the bottom liner used to hold the plates in the dishwasher area., , 4. Debris was noted throughout the kitchen. , , A deep cleaning of the entire kitchen must be completed after operating hours and adhere to the written cleaning schedule.