The Apron

The two-compartment sink was full of meat in stagnant water (one side squid, one side pork). , , Staff explained it was taken out in the morning to thaw (approximately 6-7 hours ago). , , the squid was still cold (4-6C) but the pork was at 16C. The pork was discarded and the squid moved to a cooler at the time of the inspection. , , Food cannot be thawed in stagnant water. If you wish to thaw food in the sink it must be done under cold running water. Alternatively food can be safely thawed in the cooler.

The front eastern side hand-washing sink was not stocked with liquid hand soap. , , Please ensure that all hand-washing sinks are always stocked with liquid hand soap, paper towels in a proper dispenser, and running hot/cold water to facilitate proper hand washing by food handlers., , Handwashing is the critical, primary defense against foodborne illness outbreaks in restaurants, preventing the transfer of bacteria from staff to food. All staff must be trained on proper hand washing and ensure the practice is implemented.

The facility is using a chlorine-based surface sanitizer, but chlorine test strips could not be located. , , Please obtain chlorine test strips to be able to test and verify the concentration of the surface sanitizer solutions (100ppm). , , Please ensure staff know where they are stored and how to use them.