Regal Beagle

A staff was observed wiping hand with dry cloth after handling raw meat. Inspector advised staff to wash hands with soap and water before drying appropriately and staff did., , -Ensure hand hygiene is performed after handling anything that can contaminate the hand.

1. Update Dec 30: , Operator stated the sink was used for dumping and not for handwashing at the bar area. There was a handwashing sink nearby., , -Place a signage of no handwashing at the sink beside the food (ice) , , Dec 16:, Ice served for drinking was not protected from handwashing splashes at the bar area., , -Install a splash guard to protect food (ice) from contamination during hand washing., , 2. Soda hose was stored directly on ice to be served for drinking at the bar area., , - Ensure hose is stored away from direct contact with ice to prevent contamination.

Frozen meat was thawed in cold water at 10.4*C. , Operator turned on the cold running water during the inspection., , - Ensure frozen food are being proper thawed at all times by either keeping in the fridge until thawed, microwaving for immediate use or thawing under cold running water.

1. Update Dec 30: Flies were not seen present at the mop sink room., , 2. Some mice droppings were found behind the mixer, cookline and pizza oven. Recent pest control report was available on site and indicated presence of pest., , -Clean up mice droppings using appropriate preventive measures., -Maintain pest control monitoring of pest activity., -Follow all recommendations provided by the pest control company.

Food in cartons were stored directly on floor in the walk-in freezer at the kitchen., , -Ensure all food items are stored 6 inches off the ground to protect from possible contamination and to facilitate easy cleaning.

A ceiling tile was missing close to the dry storage area at the back kitchen., , -Repair/ Replace ceiling tiles

Bowl used as scoop was stored directly in contact with food in the bulk food at the dry storage. , , -Use scoops with handle, -Store scoops with handles sticking out of the food for easy handling without contamination

The following areas had dirt, debris, mold or grease build-up at the kitchen:, 1. hard-to-reach areas under the cookline, 2. filters and walls of the hood vent/canopy, 3. Ceiling above the food preparation area, 4. floor of the walk-in freezer, 5. floor and vent of the walk-in cooler, 6. top surface of the dishwasher, 7. outer surfaces of the flour mixer, 8. Inside of fridge beside the ice machine at the front area, , -Clean the indicated areas, -Ensure the facility and equipment are maintained in a clean and sanitary manner., -Maintain a cleaning schedule and record onsite.