Wow Chicken

Surface sanitizer chlorine was strong enough to bleach out test strips., -Make chlorine sanitizer at 100 ppm (1/2 tsp bleach in 1L water), -Instructed staff to dilute during inspection

1) A bowl of cooked chicken was observed on the bottom rack of the shelf by the deep fryer at room temperature. Chicken was measured at 30C., -Maintain perishable foods <4C or >60C, -Staff discarded the chicken, , 2) Storage room fridge with beer and vegetables, fridge temperature was 11C and thermometer was broken., -Maintain fridge at 4C or below, -Replace the thermometer

Dishwasher had 0 chlorine in sanitizing cycle. Sanitizer concentrate and rinse aid bottles were empty., -Ensure dishwasher is sanitizing, -Spoke to operator on phone, he will bring sanitizer concentrate and chlorine test strips this afternoon (confirmed by photos on same day)

1) Hot water at handwashing sink was turned off., -Ensure hot and cold running water are available for handwashing, , 2) Paper towel dispenser was not available for service area sink. Staff may not go through the curtain to obtain paper towel., -Install a paper towel dispenser for the front handwashing sink

Areas that require cleaning:, -Hard-to-reach areas around the edges of the kitchen, -Nook behind the dishwasher and grease trap, -Between cooking equipment, -Rack between fryers, -Curtain between front and back area