Saigon Rex Restaurant

Chlorine sanitizer solution bucket at the wok station did not detect any sanitizer solution with a chlorine test strip., , Fresh chlorine sanitizer bucket was prepared and measured 100 ppm.

Dishwasher staff was using the same gloves to handle dirty dishes and clean dishes while washing the gloves in between task., , Staff was advised to change their gloves and wash their hands before handling clean dishes.

1. Sauce for stir fry was stored on the wok preparation area to cool with an internal temperature of 46°C and the pH value of 5., , The sauce was stored in an ice bath to cool., , Potentially hazardous foods that have been cooked and are intended to be kept under refrigerated storage prior to serving, are to be cooled from 60°C (140°F) to 20°C (70°F) or less within two hours and then from 20°C (70°F) to 4°C (40°F) or less within 4 hours., , 2. Noodles in the warmer measured 48.7°C. , , The warmer was not plugged. The warmer was promptly plugged and the noodles was reheated to measure 81.5°C., , 3. Chicken, pork chicken, and pork in the hot holding unit measured 57.1°C, 45°C, and 46.7°C., , The food was reheated to 83.1°C, , The hot holding unit was adjusted to 160°F.

1. Serving utensils were submerged in water at 17.2°C., , 2. Rice scoop was submerged in water at 14. 2°C., , Serving utensils were washed in the dishwasher and stored in an ice bath., , Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60leftoverC or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.