August Moon

Multiple wet counter cleaning clothes were stored on the counters. , No sanitizer solution was made and stored in the prep/handling area., , Operator was instructed to prepare a sanitizer solution (bleach 100 ppm) and store all the counter clothes inside the sanitizer solution. , Preparation of 100 ppm solution discussed in detail.

The probe thermometer battery was dead. Replace the battery and ensure a functional, calibrated thermometer is available to check the internal temperatures of cooked food.

Handwashing sink in the kitchen was not supplied with soap solution., correction made. Ensure handwashing sink is accessible, supplied with hot/cold water, paper towels and soap dispensers at all times.

1. Bowls were stored inside the bulk storage containers. , Instructed to remove the bowls and use the scoops with handles, ensure handle is not touching the food item stored inside the containers., , 2. A metal storage rack was located very close to the handwashing sink in the main kitchen area. As a temporary barrier, a cloth apron had been hung to prevent water from splashing onto the food items stored on the rack. The apron had black greasy marks in several areas., Staff were instructed to remove the apron and install a proper physical barrier that is smooth, durable, easily cleanable, and impervious to moisture (e.g., a small stainless steel barrier installed within the splash zone). OR relocate the rack.

Mice droppings were noted on the floor under the preparation counter. , Safe disposal of droppings and the cleaning and sanitation of affected areas discussed. , Pest control records were present. Continue to work with the professional and take all corrective actions/recommendations given by pest professional. , , , , Update- Slight gap still present at both the corners of the back and the front door. , Gap at the bottom and side of front door, (Repeat violation from previous inspection), Requirement:, Provide weather stripping at the bottom of front door and seal the gaps.

1. One shelf above the microwave was lined with paper located in the kitchen., 2. The wooden shelves in the back dry storage area were worn and deteriorated., , All surfaces must be smooth, washable and non-absorbent., Remove paper lining from the shelf, Paint/resurface the shelving to make them smooth, impervious to moisture and easily cleanable.

A knife was stored on the edge of the prep table near the wall. Staff were instructed to remove the knife, clean and sanitize it, and store it appropriately in a clean container or knife holder.

Overall, general cleaning and sanitation of the facility was not satisfactory. Additional cleaning is required throughout the kitchen, -behind the cooking equipment, -all the shelves, -floor, -all hard to reach areas, -dishwashing area, -dry storage area, , Please clean indicated areas, Maintain a cleaning and sanitation plan for the kitchen. , Please remove items not associated with the kitchen from the storage for the good organization and easy cleaning of kitchen.