Kensington Pub - Restaurant

1. There was no surface sanitizer was available at the prep line., , Ensure that an approved sanitizer is always readily accessible during food preparation and when reusing cleaning cloths., , 2. The bleach sanitizer in a spray bottle had a concentration of greater than 1000ppm., , Bleach sanitizing solution must be maintained at 100ppm. Verify the concentration using the chlorine sanitizing paper.

There was no paper towel was available at the sinks in the main kitchen, , Ensure that all hand sinks are consistently supplied with soap and paper towels to support proper hand hygiene.

There was no dedicated hand sink in the main kitchen. The two-compartment sink adjacent to the dishwasher was being used for handwashing. The paper towel dispenser was located on a far wall, making proper hand hygiene less accessible., , Install a dedicated sink in the main kitchen that is solely for handwashing. The sink must be equipped with soap and a conveniently located paper towel dispenser.

There was a large container of gravy cooling directly on the floor in the main kitchen., , Ensure that food items are not stored directly on the floor.

A knife was stored between a prep cooler and cabinets, both of which had visible food debris., , Clean, sanitize, relocate the knife. Ensure that all clean utensils are stored in a manner that prevents contamination.

Floors underneath the prep coolers, coffee station, and dishwasher had a significant amount of spillage and debris. Food debris was also observed along the storage shelving and cupboards., , Move equipment as needed and thoroughly clean the affected areas. Ensure floors are maintained in a clean and sanitary condition.

The basement prep kitchen had excessive equipment clutter in the storage areas., , Remove unnecessary equipment to facilitate proper cleaning and organization.

The light fixture in the back hallway in the basement is not in working order., , Repair or replace this light fixture.