Foodyard Mashup Eatery

1. Chlorine sanitizer solution bucket at the front service area measured above 1000 ppm., , 2. Chlorine sanitizer solution bucket at the back preparation area measured above 1000 ppm., , 3. Sanitizer spray bottle at the back kitchen preparation station was measured above 1000 ppm., , The chlorine sanitizer solution buckets were discarded and fresh quat sanitizer solution was dispensed into the buckets. The concentration was measured with a quat test strip at 200 ppm., , Sanitizer solution in the spray bottle was discarded.

Cooked white rice in the rice cooker was measured at 42.6°C., , The rice was served in small portions and stored in cold water to be rapidly cooled for 30 minutes., , Operator set a time to place the rice in the cooler after 30minutes., , Ensure rice is stored at 60°C or above when in the rice cooker.

1. There was no hot water at the back kitchen handwashing sink. (Corrected During Inspection), , The hot water valve was shut off at the bottom of the sink. The operator adjusted the hot water valve., , Ensure handwashing sinks are equipped with handwashing supplies (hot and cold running water, soap, and paper towel in suitable dispensers), , , 2. Paper towel dispenser at the back kitchen next to the 3-compartment sink was empty. , , Additional paper towels were available. The paper towel could not fit the dispenser. A new paper towel dispenser was available and the operator indicated to contact a contractor to have it installed., , Paper towel was stored on top of the drying rack above the 3-compartment sink.