Sizzling Rice Peking House

The concentration of sanitizer bottle at the front and sanitizer bucket were too strong (test papers bleached out immediately). , , Operator was instructed to prepare fresh sanitizer solutions (method of mixing sanitizer discussed). Finally, sanitizer were measured at 100 ppm.

Potentially hazardous food items such as cut/sliced carrots, lettuce etc. were stored on preparation counters at temperatures ranging from 8°C to 12°C. Upon inquiry, staff confirmed that freshly cut vegetables are placed outside during lunch hours. Staff were provided with the following options: either store these items in the cooler, ice immersion method, or if they choose to keep , them out, time-label the containers with a maximum two-hour limit and discard any leftovers thereafter.

No pest control records were maintained., , Requirement:, , Maintain pest control records on monthly basis.

2 cutting boards in the food preparation area had deep grooves filled with food debris and a pale, worn-out surface. Staff were instructed to replace the cutting board, as it is no longer easily cleanable., , Knife holders in the preparation area and meat cutting area had oil/stickiness/dirt. *Please keep those cleaned and sanitized.