The Khokha Hut

Sanitizing solution was not available during inspection. , - Sanitizing solution should be available in the food handling area in labeled containers.

Hand washing sink was blocked with deep fryer., - Ensure to keep the sink clear for hand washing.

1. Large pots and food items were stored on the floor in the kitchen., - Store food items at least 6 inches off the floor and in a sanitary manner., , 2. Scoops for bulk items were stored in the containers and were covered in product. , - Ensure to use scoops with handles and store them away from the food product or in a separate food-safe container.

1. The food handling permit was not displayed., - Ensure the food handling permit is posted in a conspicuous location at all times., 2. The operator is conducting extensive food handling activities contrary to the approved intermediate food handling designation., - The permit conditions have been updated accordingly.

Wall behind the front hand sink was observed to have a rough finish, with visible food stains noted on the wall., - Clean and refinish the wall behind the hand sink to ensure surface is smooth, durable, and easily cleanable.

Ceiling tiles were worn, with the surface paper peeling off and hanging, exposing the inner material. , - Replace the ceiling tiles with smooth, impervious, moisture-resistant, and easily cleanable tiles.

Air vents appeared dirty., - Clean the air vents in the kitchen.

Staff members were observed eating near food preparation area in the back kitchen at the time , of inspection., - Designate separate break area for staff to consume food.

Spray bottle containing chlorine (bleach) surface sanitizer was not labelled. , - As discussed, all bottles and containers containing chemicals should be appropriately labeled.

1. Food containers (Tiffin's) containing cooked food were found on prep tables at room , temperature. Temperature was measured at 28 degrees Celsius., - Obtain a hot holding unit/warmer., , 2. A half-full bucket of dough was measured at 9.4C. Food was moved to the cooler during inspection., - Operator is to ensure that items are stored at an appropriate temperature range: <4C or >60C., , 3. Perishable food items were double stacked on top of inserts and out of the cold zone in the prep cooler. Temperature measured between 8C-14C (destroyed). , - Store foods directly in the cooler at 4C or lower., , 4. Metal bowl containing cooked eggplant curry was measured 44C (destroyed). Ensure that thoroughly cooked or reheated food is kept at or above 60 °C to avoid bacterial growth.

The hand washing sink in the food preparation area was not easily accessible for hand washing , purposes as it was obstructed with milk crates and trolley., - Do not store items in front of hand wash sinks.

1. Foods in the prep line cooler were not covered., - Cover all foods to prevent contamination., , 2. Large pots and food items were stored on the floor in the kitchen., - Store food items at least 6 inches off the floor and in a sanitary manner., , 3. Scoops for bulk items were stored in the containers and were covered in product. , - Ensure to use scoops with handles and store them away from the food product or in a separate food-safe container., , 4. Personal items (cellphones, water bottles) were stored on food preparation tables , and prep cooler in the kitchen., - Store personal items separately, away from food prep and storage areas.

Wall behind the front hand sink was observed to have a rough finish, with visible food stains noted on the wall., - Clean and refinish the wall behind the hand sink to ensure surface is smooth, durable, and easily cleanable.

Accumulation of food debris was noted on dough machine and on doors of the prep line cooler., - Please clean and include cleaning of all food equipment in regular cleaning schedule.