Ginger Beef Bistro House

1. Dim sum kitchen:, The sanitizer in the spray bottle measured 0ppm chlorine., , 2. Cooking kitchen:, No spray bottle of sanitizer available., , 3. The meat slicer in the back area had a significant amount of debris on the backside of the blade and under the blade sharpener. , , COMPLETE THE FOLLOWING:, 1. Ensure the bleach sanitizer in the spray bottles are always maintained at a concentration of 100ppm chlorine., 2. Purchase spray bottles for the cooking kitchen, so that sanitizer is always available. , 3. The meat slicer must be taken apart so it can be thoroughly cleaned and sanitized.

**CORRECTED**, 1. Observed cleaning cloths on counters in the cooking area and no bleach sanitizer prepared. A 100ppm bleach sanitizer was prepared and cloths stored in the bucket., , COMPLETE THE FOLLOWING:, 1. Ensure a 100ppm bleach sanitizer is always available when food preparation is occurring and keep the cloths stored in the sanitizer when they are not being actively used to clean counters.

1. Observed staff eating lunch in the cooking area., , 2. Observed a front of house staff wear the same pair of gloves to discard items in garbage, touch the garbage, and then rinse their hands with water. Gloves were not removed and hands were not washed with soap and water. , , COMPLETE THE FOLLOWING:, 1. Staff cannot eat in the food preparation area. Designate an area for staff to each their lunch that is separate from the food preparation area., 2. Gloves must be discarded when changing tasks, and hands washed with soap and water before and after , glove use. Glove use does not replace handwashing.

1. No probe thermometer available., , COMPLETE THE FOLLOWING:, 1. Purchase a probe thermometer to check the internal temperatures of foods when cooking, cooling, reheating, and storing.

**CORRECTED**, 1. Packaged ducks stored in a large bucket of water measured 12*C. The ducks were waiting to be washed and cut. Food handlers cleaned the sink and started preparing the ducks., , 2. Observed two ducks handing above the 2-compartment sink in the dishwashing area which had an internal temperature of 20.8*C. Ducks discarded., , 3. Cut vegetables and noodles stored on shelf next to the prep cooler measured 14*C. Foods moved back to the cooler., , 4. Raw beef in batter measured 21.9*C. Beef discarded. , , 5. Fresh garlic in oil measured 21*C. Garlic discarded as storing it at room temperature may allow for the growth of botulism toxin.

**CORRECTED**, 1. The dishwasher measured 0ppm chlorine. It was found that the sanitizer and detergent tubes were mixed, and detergent was being dispensed instead of sanitizer during the sanitizing cycle. The tubes were switched back and dishwasher ran several times. Dishwasher measured 100ppm chlorine., , COMPLETE THE FOLLOWING:, 1. Ensure the dishwasher measures 100ppm chlorine for adequate sanitizing of dishes.

1. Servery:, Basket stored in the handwash sink., , COMPLETE THE FOLLOWING:, 1. Do not store anything in the handwash sink. It needs to be kept clear at all times so serving staff can easily access the sink to wash their hands.

1. Knives stored between the prep cooler and wall at the front of the cooking kitchen. , , 2. Stainless steel bowls stored in containers of deep-fried foods in the cooler closest to the deep fryer. , , 3. Teapots stored under the paper towel dispenser in the servery. , , 4. Observed an opened can of condensed milk in the small cooler in the dim sum kitchen. , , 5. Boxes of battered fish stored on the floor in the walk-in cooler. , , 6. Boxes of food stored directly on the floor in the walk-in freezer. , , 7. Fly tapes stored on ceiling in the back dry storage area and dishwashing area where food is stored and prepared. , , 8. The butcher block is stored next to the dishwashing sink. , , 9. Paper bags being used to absorb grease on the green shelf at the front of the cooking kitchen., , 10. Corrugated plastic used as a storage shelf on a wire cart and in the stand-up cooler at the front of the cooking kitchen. , , COMPLETE THE FOLLOWING:, 1. Do not store knives between the prep cooler and wall, because the area is not easy to clean. It is recommended to install a magnetic knife strip on the wall to store the knives., 2. Do not store bowls in containers of food. Use utensils with handles and store the handles upright., 3. Do not store teapots under the paper towel dispenser to protect them from contamination., 4. After opening canned foods, the foods must be transferred to food grade containers, as cans may begin to rust after opening., 5. Ensure food is stored off the ground to protect it from contamination and to facilitate cleaning in the area., 6. Do not store fly tapes in areas where food is stored and prepared., 7. Install a permanent barrier between the butcher block and dishwashing sink to protect the butcher block from contamination. The barrier must be smooth, non-absorbent and easy to clean., 8. Do not use paper bags are storage surfaces, because it is absorbent and not easy to clean., 9. Do not use corrugated plastic to store food, because it is not easy to clean.

1. The chlorine test strips were discoloured., , 2. The dishwasher was not being tested daily with the chlorine test strips. , , COMPLETE THE FOLLOWING:, 1. Purchase new test strips. , 2. Check the dishwasher daily and record the tests in a log sheet.

**CORRECTED**, 1. The kitchen washroom door was held open with a string. Door closed during inspection to protect the food area from aerosolized contaminants.

1. Dim sum kitchen:, Caulking at the handwash sink had worn off and sink no longer secured to the wall. , , COMPLETE THE FOLLOWING:, 1. Repair the caulking.

1. The butcher block was worn down and warped., , 2. The stand-up coolers in the cooking kitchen had a lot of food debris inside and the doors appeared visibly dirtied. , , COMPLETE THE FOLLOWING:, 1. Repair the butcher block so that it is smooth and easy to clean and maintain., 2. Clean the inside of the coolers. They need to be cleaned as often as necessary to maintain them in a visibly clean condition.

1. Food and grease observed in the hard-to-reach areas under the deep fryers. , , 2. Buildup of debris noted under the wok., , 3. There was a buildup of grease and burnt debris on the hood vent filters above the wok. The Operator stated they are cleaned every 2 weeks., , 4. Grease noted under the flat-top stove in the dim sum kitchen. , , 5. Debris noted on the floor and in hard-to-reach areas under shelving in the walk-in cooler. , , COMPLETE THE FOLLOWING:, 1. Thoroughly clean the areas noted above. They need to be cleaned as often as necessary to maintain them in a visibly clean condition., 2. Clean the hood vent filters above the wok on a weekly basis.

Discard all the dirty, worn-out cloths.

Observed different food items stored in the walk-in cooler, without being covered. Ensure that all food stored in the walk-ins are covered

Remove the built-up dust on the covers of the fans in the walk-ins. Dust is a contaminant

Cutting boards must be scrubbed to remove built-up food residue from the groove. Scrubbing must be done daily. If the center of the board is darker than the corners, scrubbing is needed.

Remove all cardboards from the shelves and spice cart. All equipment must be readily cleanable. You can't wash a cardboard