Fat Kee Butcher Shop

No surface sanitizer available during the inspection. , , Surface sanitizer must be readily available throughout the day to sanitize food contact surfaces by removing contamination. , , Ensure the sanitizer solution is made prior to the start of operations. , , The operator made a sanitizer solution during the inspection and measured 200ppm chlorine (satisfactory).

No single-service paper towels available at the hand sink. There was a cloth roll towel installed at both hand sinks. , , Single-service paper towels must be available at all times to prevent contamination of the hands. , , The operator had a roll of paper towels, however, did not have a dispenser for it. , , Remove the cloth roll towel and install a dispenser for paper towels.

There was a large gap at the bottom of the back exit door. , , The facility must be structurally sound to prevent the entry of pests., , Install weatherstripping or a door sweep and ensure there is no light coming through.

There is clutter near the back area. Many boxes and unused equipment were piled together. Difficult to monitor for pests., , Remove the clutter and any equipment that is no longer being used to facilitate cleaning and monitoring for pests.