Teddy's Palace

The front condiment cooler was at 15C, there was no thermometer inside the unit. Operator was instructed to discard all items inside the unit except for shelf stable items. Ensure the cooler is at 4C or less before use. Also, the cooler needs to be equipped with a thermometer. , , Hot holding was at >60C. Leftovers would be discarded. , , Two bags of chicken wings and a package of beef were observed to be thawing in the two compartment sink without cold running water., , Bar cooler was at 4C

The glasswasher was equipped with iodine; however, the detergent jug was empty. Staff were made aware. Iodine concentration was at 25ppm., , Mechanical dishwasher was equipped with detergent and a chlorine concentration of 100ppm.

The bar was missing a handwash sink. Please install a hand sink as there appears to be some food handling (ie. cut fruits) Once installed, there needs to be hand soap and paper towels nearby. , , Both the kitchen and the server area hand sinks were equipped with soap and paper towels

Some personal items such as a speaker and a cell phone were placed on cutting boards, it was corrected during the inspection.

The kitchen back hand sink had no paper towels in the dispenser at the time of inspection. Operator was instructed to obtain a new roll.

The server area cooler was not in use at the time. Ensure the cooler is at 4C or less before it can be used to store perishable foods again.

The baskets of cutlery were still stored underneath the soap and paper towel dispensers in the server area. It is important to relocate it to prevent cross contamination from wet hands. Please relocate to a safe and sanitary area.

1. Sanitizer was not detected in the sanitizer bottle. It contained a mixture of bleach, hand sanitizer gel (alcohol) and water. The operator prepared a new sanitizer solution. Chlorine was measured at 200 ppm. The operator was instructed to label the bottle., , 2. Used cleaning cloths were not being soaked in a sanitizer solution. The operator prepared a sanitizer solution and transferred the cloths into a bucket with appropriate sanitizer solution. Chlorine was measured above 200 ppm. The operator was instructed to dilute the solution., , Ensure only approved sanitizers are used for food contact surfaces such as chlorine, QUAT or iodine. Hand sanitizer gel is to be used for hands only. Prepare new solutions on a daily basis and keep used towels stored in sanitizer solution during the hours of operation.

The microwave in the server area had food buildup. Ensure that the microwave is kept clean and sanitary.

Eggs in the kitchen were measured at 28 degrees Celsius. The operator indicated that it was out for lunch rush only and transferred the eggs to the cooler.

Food in the cooler in the server area measured above 4 degrees Celsius. The operator was instructed to move all high-risk foods into another cooler. Unit was not equipped with a thermometer., , Ensure that all high-risk foods in the cooler are stored at a temperature of 4 degrees Celsius at all times., , Please ensure all coolers are equipped with thermometers.

Sanitizer was not detected in the low temperature dishwasher. The dishwasher was only washing and not sanitizing. No chlorine was detected at dish level. The operator was instructed to use the two- compartment sink to wash dishes. Ensure chlorine is at 100ppm at the dish level. It is important to check concentrations on a daily basis especially before opening.

Personal items such as cell phone, keys, wallet were found on the meat slicer and cutting board table. Ensure personal items are stored separately from food contact surfaces and away from food. There should be a designated area for staff storage only.

The condiment cooler beside the coffee machine is not in proper working order. The cooler temperature was measured at 12C. , Do not store high risk foods in this cooler until it has been fixed and it is maintaining a temperature of 4C or less.

1. Knives and other utensils were being improperly stored between walls and prep cooler/tables. The operator removed the utensils from the gaps., , 2. Used ladle and scoop were sitting out at room temperature for a prolonged period. The operator took the utensils for cleaning., , 3. A worn strainer was found in the storage area. The operator discarded the strainer., , 4. Scoops in the dry ingredient's bins were touching the product. Ensure the handles do not touch the ingredients, store upright or use once then send for cleaning.

1. An unsanitary ice cream scoop was left out near the server area. Ensure that the ice cream scoop is kept clean and sanitary when not in use., , 2. Two baskets of spoons and knives were being stored under the soap and paper towels dispensers. Relocate the baskets of cutlery to an area away from contamination.

The server area was dusty, especially around the trays with glassware. Please ensure that this area is cleaned.