Szechuan Castle Restaurant

Dirty wiping cloths were observed on counter surfaces in the main kitchen. Staff were instructed to remove them and sanitize the surfaces. Used cloths must be stored in a sanitizer solution between uses, and dirty cloths waiting for cleaning should be kept in a designated storage bin., , The chlorine-based sanitizer solution at the bar was measured at 20 ppm. The operator was instructed to increase the chlorine concentration to 100 ppm for effective surface sanitizing.

Food handlers were observed not washing their hands during glove changes and after returning to food handling. One food handler was noted reusing disposable gloves, and another was observed using their apron to clean their hands. Staff were provided education and instructed to wash hands properly at all required times.

1. Significant amounts of high-risk food were observed stored at room temperature, including but not limited to:, , Large containers of fried meat, Cut vegetables, Two pans of rice, Mixed sauces, , Most items were quickly moved into the cooler during the inspection., , 2. Frozen chicken was observed thawing at room temperature. Staff were instructed to immediately thaw it under fully submerged cold running water.

The hand-wash sink in the main kitchen was observed draining slowly. Repairs are required to ensure proper function.

The hand-wash sink in the main kitchen was obstructed with large pans and dishes. Staff indicated that handwashing is usually done in the dishwashing sink. The operator was instructed to clear the hand-wash sink. All hand-wash sinks must be accessible, and handwashing must be performed in the designated hand-wash sink only.

Scoops without handles were observed being used to dispense dry bulk food in the dry storage room. Obtain scoops with handles and store them upright to prevent the handles from touching the food.

Employees’ phones, ear pods, and drinking cups were observed along the cook line, stored next to food items. The operator was instructed to relocate all personal belongings. Staff personal items must be stored away from food, food equipment, and preparation areas.

Mouse droppings were observed in several areas, including but not limited to the floor of the pot/utensil storage room, the floor of the dry storage room, and the floor beside the chest freezer. These areas must be throughly cleaned and sanitized to prevent contamination.

1. It could not be confirmed if a person in care and control has a certificate in an approved food safety training course. The operator is requested to confirm this and provide a copy of the certificate., , 2. Food handlers demonstrated a lack of knowledge regarding proper temperature control, handwashing practices, and food protection during handling. Additional training is required to ensure safe food handling practices are followed.

Equipment is not being maintained in a clean and sanitary condition, including but not limited to:, , Interior and exterior of the ice machine, Interior and exterior of the dishwasher, Inside the kitchen microwave, Glassware storage shelves at the bar, including the glassware racks, All utensil bins in the facility, Interior of the bar cooler, All shelves in the main kitchen, , All equipment must be thoroughly cleaned or replaced as needed to ensure it is maintained in a sanitary condition.

1. A written sanitation plan was not available. A sanitation plan must be created to ensure the facility is maintained in a clean and sanitary condition. , , 2. Many areas in the facility, particularly in the storage rooms and front service area, are cluttered. Items that are no longer in use should be removed, and shelves and storage areas should be reorganized to facilitate cleaning., , 3. The following areas require cleaning and maintenance, including but not limited to:, , Ceiling and walls of the main kitchen, Floor under the two-compartment sink, Floor under the cook line (large build-up of grease and debris), Floor under the prep line , Floor under equipment and shelves in the dishwashing area, Floor under equipment in the bar and front service area, Floors of all storage rooms (mouse droppings observed), , The facility must be maintained in a clean and sanitary condition at all times.

Walk in cooler - observed small plastic inserts (4) of cooked chicken stacked on top of each other with no protective barrier between.

Dish pit area - observed a stainless strainer broken - discarded at time of inspection. Any small utensils/dishes etc that are broken, please discard.

Observed wet cleaning cloth left on wooden cutting board by cookline., , Please maintain wet cleaning cloths in the sanitizer bucket when not in use.

Additional attention required for covering foods in walk in cooler. , - bus pan (2X) with cooked rice, - Pail of sauce, soup and cooked wontons, - small inserts (4x) of cooked chicken stacked on top of each other with no protective barrier

Observed air fresher spray hung along with food utensils by the dishwashing area., , Observed spray can of Hornet/wasp spray stored along empty cardboard boxes across from cookline., , Please store chemicals away from kitchen space.

Dishwasher was lacking sanitizer. Extra available and changed.

Handsink between cookline and dish pit area obstructed with a bowl and strainer inside., , Please ensure handsink accessible at all times for handwashing.

Possible mouse droppings noted in both storage rooms by back door and behind chest freezer next to walk in cooler.

No pest control records available for review.

Additional cleaning for following areas/items, - Dry storage rooms shelving and flooring, - Underneath shelving by dish pit area, - Behind and around wooden cutting board, - Behind and underneath cookline equipment, - Behind large chest freezer next to walk in cooler, - Stainless steel rack with cutting boards and trays (by dish pit area)