Inasal Grill Avenue

- Observed staff remove gloves but not perform handwashing., , Ensure hands are washed prior to putting gloves on and after taking gloves off.

- Raw pork was thawing at room temperature, - A large amount of pork (still cold) was sitting at room temperature to be marinaded. The marinade wasn't made yet and multiple batches would need to be made for the pork. , - Broth (>60C) was sitting on the counter without any temperature control (ie. hot holding). Staff said that it was taken off the burner as other cooking needed to be done on the burner the pot was on. , , Ensure foods are properly thawed - in a cooler at 4C or less; submerged under cold running water; microwaved and cooked immediately afterwards; cooked from frozen. All high risk foods need to be temperature controlled (4C or less OR 60C or higher). If prepping food, bring out small batches at a time to ensure high risk foods do not have an extended amount of time in the temperature danger zone (4-60C).

A pot was being stored inside the hand sink., , Ensure the hand sink is only used for handwashing. Do not store anything inside the hand sink.

- A few cockroaches were noted on a monitoring board on the front counter by the hot holding., - Pest control records from the pest control company that was onsite a few months ago were available but monthly records are not available. , , Continue to work with a pest control company due to the presence of cockroaches. Ensure monthly records are available that includes, but not limited to: what pest is noted, where it is located, number found, and life cycle of the pest.

Food handling permit says intermediate food handling however facility was doing extensive level food handling (raw chicken is baked, cooled, and then reheated (grilled) to order)., , Ensure restrictions on food handling permit are followed. Discussed options with owners and they would like to have extensive food handling.