Tin Tin Dim Sum

Two sanitizer buckets were observed on the main cooking line. One bucket measured 0 ppm chlorine, while the other measured 1000 ppm chlorine. Staff were advised to prepare a fresh sanitizer solution, measured at 100 ppm. Education was provided on the importance of regularly monitoring the sanitizer strength. Method to prepare 100 ppm solution discussed with staff.

- Raw meat was stored above ready-to-eat (RTE) foods such as leafy greens inside the walk-in cooler. Corrections were made on-site. Staff were instructed to store raw meat on lower shelves and RTE foods on upper shelves to prevent cross-contamination., - Open flour bags were found in the back storage area, with some containing bowls inside them., Staff were instructed to either seal the bags properly or transfer the contents into food-grade containers with lids. Bowls were removed on-site. Staff were also advised not to store bowls inside food containers. *Use scoops with handles for dispensing food items, ensuring that the handle does not come into contact with the food.

Potentially hazardous food items such as cut/sliced carrots, lettuce, sprouts, and green onions were stored on preparation counters at temperatures ranging from 12°C to 15°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. Containers were time-labeled on-site.

Test papers for chlorine were not present. Staff was instructed to purchase the chlorine test papers as the facility uses bleach for surface sanitation.

One of the 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. The correction was made on-site.