Ginger Chicken

There was no sanitizer prepared when inspector arrived. A 100ppm chlorine sanitizer was prepared during the inspection. Ensure there is a food safe sanitizer available during food preparation.

Raw chicken was being stored in non-food grade buckets. All containers used for food storage must be food grade.

1. Boxes of chicken and a box of beef were thawing at room temperature. These were placed into cooler during the inspection. Thawing must be done in the cooler, under cold running water, or as part of the cooking process. , , 2. Rice was reheating in rice cooker. High risk foods such as rice must be reheated to 74C. Then can be hot held above 60C. Reheating must be done as quickly as possible. Rice must be reheated on stove or in microwave and then placed into warmer since rice cooker cannot reheat quickly.

Cutting boards were being stored against wall behind bucket of soy saucy very close to floor. Do not store clean utensils in this location as it was not sanitary and is prone to contamination due to proximity to floor.

1. Main areas of floor were clean, however hard to reach areas including under shelving and close to table/cooler legs and walls had a build up of dirt and debris. Clean these hard to reach areas., , 2. Curtain separating dining area and hall to washrooms was dirty. Please clean.