Rise & Dine Restaurant

There were cleaning cloths stored on food-contact surfaces. The inspector informed the operator that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. The cleaning cloths were stored in a sanitizer bucket solution afterwards.

The QUAT-based sanitizer solution used to sanitize food-contact surfaces was measured at 100-ppm. The operator was instructed to create a new sanitizer solution, which was measured at 200-ppm. The inspector informed the operator that a 200-ppm QUAT sanitizer solution must be maintained at all times during the operations. Less than 200 ppm QUAT concentration means inadequate sanitization and more than 400 ppm means that QUAT residues could stay in food-contact surfaces, which contaminates food. Please ensure to test the QUAT concentration each time a solution is made, then daily before use, and recommended to check the solution every 2-4 hours throughout operations.

Some food items, including cut potatoes, in the walk-in cooler were found not covered. The inspector informed the staff that all food items must be covered to prevent cross-contamination of the food during storage. The food items were covered during the inspection.

High-risk food items in the food prep cooler were measured to have a surface temperature of 9°C. The internal temperatures of the food items were adequate and measured below 4°C. The inspector observed the overstocking of food in the unit (food being filled in the cooler inserts beyond the fill line). The inspector informed the operator that all high-risk food items must be stored at or below 4°C. Thus, please ensure to not overfill/overstock food in the cooler inserts. During the inspection, the excess food items were removed. Please ensure to keep food below the fill line and keep temperatures at or below 4°C.

An improper temperature control of food was noted during the inspection where high-risk food items, including margarine, some sauces, peeled garlic, and some food products, were left in room temperature. The inspector informed the operator that all high-risk food items must be stored away from the temperature danger zone, or that high-risk food items must be kept at or below 4°C or at or above 60°C. The food items were moved to the cooler afterwards.

The handwashing station was blocked during the inspection with a metal container and utensils. The inspector informed the operator that the handwashing station must be free and readily available for handwashing at all times. The utensils were removed during the inspection.

The caulking of the dishwashing sink was black and appeared moldy. The wall of the dishwashing area had an accumulation of dirt and dust. The inspector informed the operator that all surfaces in the kitchen must be kept clean, sanitary, and free of mold. Please replace the caulking and clean the walls.

Scoops for dry product were stored inside the bins with the scoops covered in product. All scoops should be stored away from the food product or in a separate food-safe container, then cleaned and sanitized daily, to prevent the risk of contamination of the bulk ingredients. The scoops were removed.

Some areas of the facility required cleaning. The inspector informed the operator that all areas of the facility must be maintained in a clean and sanitary condition. The following areas must be cleaned:, - The hard-to-reach areas of the kitchen floor., - Behind kitchen equipment., **PLEASE CLEAN THE AFOREMENTIONED AREAS.

Cleaning cloth was observed on the cutting boards in the food prep area. , - Please ensure cleaning cloths are submerged in 100ppm chlorine or 200ppm Quats sanitizer solution when not in use.

Salt container was not covered and was being contaminated with other food products stored above dripping at the dry food storage rack in the main kitchen area. , - Operator discarded the contaminated food.

1. Paper towel dispenser was located above the area used for storing clean utensils. , - Please ensure clean utensils are not stored in this area to prevent cross contamination., , 2. Fly strip was observed on the ceiling in the dish pit area., - Please remove the fly strip to prevent contamination to dishes and utensils below.

1. Spatula used for egg preparation was stored on the food counter. , - Operator moved the spatula to the sanitizer solution. , , 2. Personal drinks and tobacco product were observed in the food handling area., - Operator moved the items to the employee designated area., , 3. Cinnamon sugar container was not covered in the kitchen. , - Operator covered the cinnamon container during inspection., , 4. Single use disposable container without handles were used as scoops in the bulk food container., - Operator removed the container during inspection. , , 5. Ice machine scoop was stored on top the ice machine. , - Operator moved the scoop into clean food grade container.

There was a visible gap under the back door, which can be a potential pest entry point., - Please replace the weatherstripping and ensure door is vermin proof.

Caulking along the joints of the ventilation canopy along the top of corner was in disrepair and falling off., - Please repair the seal.

Deep cleaning is required throughout the kitchen. Some areas include, but not limited to:, - Wall behind the dishwasher as it had significant black stains. , - Hard-to-reach areas such as underneath the cooking equipment. , - Floors in walk-in-cooler and freezer.