Signature Palace

The following equipment had food debris at the kitchen:, 1. can opener , 2. meat slicer, , Operator cleaned and sanitized meat slicer., , Requirement:, -Ensure all utensils and equipment are maintained in clean and sanitary manner.

The following areas had dirt/dust/grease/food debris build up:, 1. Ceiling tiles at the kitchen, 2. vent hood or canopy, 3. deep fryer outer surfaces, , Requirement:, -Clean the indicated areas, -Maintain facility in clean and sanitary manner.

Ongoing violation:, Water was trickling from the 2-compartment sink., Fix the faucet., , Previous violation:, Outstanding violation - Water was trickling after shutting off the 2-compartment sink faucet., -Fix the 2-compartment sink faucet.

Wooden brush to clean wok was badly damaged.

1. Outstanding violation - The floor of the walk-in cooler was dirty., 2. Outstanding violation - Underneath the counters and hard to reach areas in the kitchen were dirty., , Thoroughly deep clean and sanitize the indicated areas.

1) Food debris and spills noted on shelving unit in the dry storage area, , 2) Floor throughout the facility was sticky, , 3) Dust accumulation on ceiling tiles in the kitchen.

Staff members were observed to be wearing dirty aprons. , Staff members must wear clean attire during food preparation and handling to prevent cross contamination.

1. Uncovered food in the dry storage area., , 2. Uncovered food in the self-serve sliding door coolers in the front house area., , 3. Uncovered food in the walk-in cooler. , , 3. Uncovered food in the walk-in freezer. , , All food items must be covered to avoid contamination. Ensure all food are covered properly while placed in storage.

A bag of flour was stored on the floor. , All food must be stored in a safe and sanitary manner to protect it from contamination. Store food items at least 6 inches above the floor., Operator removed the bag of flour and placed it on the rack by the dry storage during the inspection.

Sanitizer bottles are not labelled with the chemical used for sanitizing. , All sanitizer bottles must be properly labeled to ensure safe usage of chemicals when cleaning and sanitizing surfaces where food is being prepared and handled.

Chicken stored on the counter had an internal temperature of 18°C., High-risk food items such as chicken must be stored below 4°C or above 60°C to prevent the growth of harmful bacteria. , , Instructed the operator to discard the chicken.

Handwash sink did not have hand soap. , Designated handwash sinks must be supplied with soap to properly perform hand hygiene to remove contamination from the surface of the hands prior, before, and during food handling and preparation.

Spoons are stored upright where the handle is facing downwards, and the business end is facing upwards. , , All utensils must be stored in a manner that prevents it from contamination. Store spoons with the handle upright to avoid contaminating the business end of utensils.

1. Apron stored with in the dry storage area with food items. , Aprons and any personal effects must be stored in a separate area away from food storage/handling areas to avoid cross contamination. , Operator removed the apron from the dry storage and placed it in a designated area for aprons., , 2. Display of food items are not being protected from contamination by patrons., No adequate cover is provided. , Informed the operator to discontinue the use of the food display and find an alternative way to serve. For the time being, the operator was asked to serve the food items.

1. Outstanding violation - The kitchen ceiling tiles paint were peeling off., -Scrape and repaint the kitchen ceiling tiles., , 2. Outstanding violation - Water was trickling after shutting off the 2-compartment sink faucet., -Fix the 2-compartment sink faucet.

1. Grease accumulating in the range hood. Service the range hood for proper cleaning to avoid the risk of a fire and potential contamination of food near the cooking station. , , 2. No ventilation available where patrons are cooking the food themselves. Proper ventilation is required to remove odors, fumes, smoke, and excessive heat. Informed the operator to consult with Safety Code.

Outstanding violation - Ice buildup was noted around the walk-in freezer fan covers.

1. Outstanding violation - The floor of the walk-in cooler was dirty., 2. Outstanding violation - Underneath the counters and hard to reach areas in the kitchen were dirty., , Thoroughly deep clean and sanitize the indicated areas.

1. Disposable gloves are scattered throughout the shelves and food preparation counter. Gloves are single use items and should be disposed of afterwards. Ensure shelves and food preparation of free of clutter to maintain the facility in a clean and sanitary manner for safe food handling. , , 2. Food preparation counter is visibly dirty and not maintained in a clean and sanitary manner. Ensure surfaces where food comes in contact with are kept in a clean and sanitary manner to avoid cross-contamination., , 3. General cleanliness of the kitchen floors including underneath the cook station is not being maintained. Frequent cleaning is necessary to ensure the facility is kept in a clean and sanitary manner to prevent attraction of pests.

Food products such as uncooked chicken, uncooked pork, squid, and cooked chicken, were stored on the counter in bulk quantities with no one attending to the foods., , 1. Squid was submerged in a stagnant water to thaw with an internal temperature of 18.6°C, -The squid was discarded., , 2. Uncooked raw porks were stored in a container on the shelf counter with an internal temperature of 18.5°C and 23.3°C., - Porks were discarded.

1. There was no soap in the staff washroom., 2. There was no paper towel in the staff washroom., , Obtain soap and paper towel for the staff washroom to facilitate hand washing.

Foods such as onions, noodles, rice and cake flour were stored on the floor in the storage room area., , Provide proper shelving and store foods at least 6 inches off the floor.

1. Rice scoops were stored in stagnant water with a surface temperature of 24.8°C., -The rice scoops were promptly washed and stored in an ice bath., , 2. Opened leftover canned Chee Hou Sauce was stored on the counter in the storage room., -The canned food was discarded., , Store leftover canned in a food grade container.

No food handling permit was displayed.

1. The kitchen ceiling tiles paint were peeling off., -Scrape and repaint the kitchen ceiling tiles., , 2. Water was trickling after shutting off the 2-compartment sink faucet., -Fix the 2-compartment sink faucet., , 3. Cardboards were used to line the kitchen floor at the 2-comp sink., -Remove the cardboards., Floors must be smooth, non-absorbent to moisture and easy to clean.

Ice buildup was noted around the walk-in freezer fan covers.

1. The walk-in cooler fan covers were accumulated with dust buildup., 2. The bulk food scoops were dirty and had food debris buildup on them., 3. The ventilation canopy filters were accumulated with grease deposit and other residues., , Clean and sanitize the indicated areas.

1. The floor of the walk-in cooler was dirty., 2. Underneath the counters and hard to reach areas in the kitchen were dirty., 3.The ceiling and air vent in the kitchen had dust and grime buildup., 4. The storage room was dirty and disorganized., , 1 to 3: Thoroughly deep clean and sanitize the indicated areas., 4: Thoroughly clean, sanitize and organize the storage room.

An improper thawing practice was observed during the inspection, having raw chicken stored in stagnant water in the multiple compartment sink. The inspector discussed the proper thawing procedures with the staff. This includes thawing food from the freezer to the cooler overnight (under refrigeration at 4°C or less), completely submerged in COLD RUNNING WATER, by microwaving, or thawing as part of the cooking process. Improper thawing provides an opportunity for surviving bacteria to grow to harmful numbers and/or produce toxins. The food was immediately processed and stored in the cooler.

An improper temperature control of food was noted during the inspection where high-risk food items were left in room temperature, being sliced onion and vegetables. 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 item was discarded during the inspection.

The low-temperature, chemical dishwasher with chlorine solution was measured to have 0-ppm chlorine concentration. The dishwasher was tested three times. The inspector informed the staff to configure the dishwasher to ensure that it reaches at least 100-ppm chlorine. Otherwise, please contact a technician to configure the dishwasher. In the meantime, as discussed during the inspection, please ensure to fully submerge all utensils, equipment, and dishes in a 100-ppm chlorine solution in the multiple-compartment sink using the correct bleach-water ratio: 1/2 teaspoon (2-5 mL) bleach per liter of water., **FIX THE DISHWASHER TO REACH AT LEAST 100-PPM CHLORINE CONCENTRATION.

The backdoor screen was damaged/in disrepair. The inspector informed the staff that any screens used for ventilation purposes must be kept in good condition and be free of gaps to prevent the entry of pests and vermin into the facility., **FIX THE SCREEN DOOR.

The Food Handling Permit was not displayed. To ensure that the facility is operating with a valid permit at all times, please ensure to have a valid permit displayed in a conspicuous location in the facility easily seen by the patrons/customers. A copy of a valid permit was obtained and displayed during the inspection.

There was a leak in the ceiling and underneath the sink of the staff washroom. A bucket was placed underneath to collect the water. There was no hot water in the staff washroom since turning on the hot water would result to the water leaking. Thus, the hot water was turned off at the point-of-use. Currently, the staff was using the public washroom. Thus, please ensure to fix the staff washroom prior to allowing staff access and use., **FIXED THE WASHROOM.

The kitchen utensils, being rice scoops, were stored in water at room temperature. The inspector informed the staff that all utensils must be stored in an ice bucket at 4°C or below, or inside a hot-holding unit/warmer that keeps the temperature at or above 60°C. No utensils can be stored between these temperatures. Ensure to also change (wash and sanitize, or use another clean one) the utensils every 2-4 hours. The utensils were washed and placed in a bucket of ice afterwards.

Several food containers had cracks and were broken during the inspection. The inspector informed the staff that all food containers must be kept in good condition, food-grade, and free of cracks. Please ensure to replace all broken food containers.

The facility required general cleaning and sanitation. Several areas of the facility were noted as dirty, dusty, and/or greasy. The inspector informed the operator that the facility must be maintained in a clean and sanitary condition. The following areas must be cleaned:, - Ceiling and ventilation exhaust fans of the ceiling., - The areas underneath the shelving units in the kitchen., - The handwashing station/sink, and underneath., - The dishwasher area and the dishwasher itself., - Walls of the kitchen, in general., - The inserts of the exhaust hood ventilation system above the grill., **PLEASE CLEAN THE AFOREMENTIONED AREAS., , The ceiling and ventilation fans of the kitchen were dusty and greasy. Some ceiling tiles above the kitchen food preparation area were also not in good condition, with some peeling. The inspector informed the staff that the ceiling above any food preparation area must be in good condition, easily cleanable, and impervious to moisture. , **CLEAN AND ENSURE THE CEILING BEING IN GOOD CONDITION.

, Uncovered food products in sliding and walk-in coolers., - Please cover all food products.

, Bulk rice bin had scoops without handles., - Please acquire food safe scoops with handles to prevent potential contamination from staffs hands contacting bulk ingredient.

, No chlorine test strips to test surface sanitizer solution or dishwasher., - Acquire valid test strips and ensure routine monitoring of solution concentration is done.

, **Repeat Violation**, - Noted areas in dry storage with mouse droppings. Cleaning and organization needed in back dry storage room. , - Get all food products of the floor in this room at least 6 inches., - Pest control reports noted cleaning needed in various areas in kitchen. Please address., , Mouse droppings were found in the dry storage room and area by the back door., - Remove mouse droppings safely. Continue with pest control treatments. Ensure all possible pest entry points are sealed. Monitor hard to reach areas with a flash light regularly and keep food sources away from pest.,

, Back exit door bug screen was repaired with tape., - Please repair and do not use tape to ensure a good seal is formed.

, **Repeat Violation**, - Floor tiles still need to be repair or replaced., , Some floor tiles were damaged in the bar., - Repair or replace the floor. Surfaces must be smooth, non-absorbent to moisture and easy to clean.,

, Scoop for bulk flour bin along cookline is encrusted with ingredient and needs to be washed more frequently in between use. , - Please clean this scoop.

, Many food equipment (rice cookers, blender) with red tape used to fix broken pieces., - Please fix the broken components or replace the equipment. All surfaces must be smooth, non-absorbent, and easily cleanable.

, **Repeat Violation**, - Boxes still block back portion of freezer. , - Ensure all food products are also off the ground at least 6 inches. , , The walk-in freezer was not accessible., - Organize the walk in freezer to help facilitate better sanitation procedures and pest management.,

, **Repeat Violation**, - Area still needs to be cleaned., - Also noted in this area is the walls and equipment that needs thorough cleaning. , , The floor under shelving located by the back door was dirty with debris., - Clean the floor including hard to reach areas.,

, Dust accumulation on ceiling vents/panels, walls, and along extension cord that runs along the ceiling above cookline., - Please clean these areas and ensure regular cleaning is done.

, Food splatter on ceiling in walk-in cooler., - Please clean this area.

, Clean and declutter front of house bar., - Remove any unused equipment or items and clean the floors and harder to reach areas that have accumulated dirt and debris.

, Many unused equipment., - Pots and pants under cookline, equipment on counters/shelves, unused fridge in kitchen., - Please remove any equipped not being used to clear up space and facilitate better sanitation procedures and pest management.,