Blue Danube Restaurant

The paper towel dispenser for the back kitchen handwashing station was located directly above open flour containers on a shelf, posing a risk of contamination from drips or splashes., - Paper towel roll was relocated from this area.

1. Temperature of rice in the cooker/warmer was measured between 48.3 degrees Celsius using the probe thermometer., - Operator voluntarily discarded the food item., - Ensure hot holding temperature is maintained at 60 degrees Celsius or above at all times., , 2. No functional thermometer was available in the kitchen at the time of inspection., - Ensure that proper working thermometer is available in the kitchen at all times.

Visible gap was noted at the bottom of the back exit door., - Eliminate the gap to prevent potential pest entry.

Wooden condiment tray on the back cooking equipment was dirty., - Replace the wood tray, so that surfaces are smooth, impervious to moisture and easily cleanable.

There was a missing tile on the wall near the mop sink., - Ensure to replace tiles in the indicated area.

Ventilation canopy filter at the back kitchen appeared dirty., - Clean the filters.

The floors and area behind the equipment in the front kitchen appeared dirty. , - Thoroughly clean and sanitize the food establishment floors and hard-to-reach areas.