Bridlewood Chinese Cuisine

Cleaning cloth was kept on prep counter after use., , Requirement:, , Soak cleaning cloth in sanitizer solution in between use.

Internal temperature of cooked rice stored in two containers stored at room temperature without temperature control were 7.7 C and 35.6C, , Requirement:, , Ensure that cooked rice are stored at 4C or less OR at 60 C or higher, , Rice at 35.6C were discarded., Rice at 7.7C were moved to the cooler

No thermometer was provided in prep cooler., , Requirement:, , Provide thermometer in the cooler.

Paper dispenser located at hand washing sink in the kitchen was empty., , Requirement:, , Provide paper towels in the dispenser.

A bowl without handle was provided in a bulk bin containing rice., , , Requirement:, , Provide a scoop with handle in the bulk bin.

a) Two meat bags were stored directly on floor in walk in freezer., , b) Scoop handle was kept in flour in one bulk bin, , Requirement:, , a) Store food minimum 15 cm off the floor., , b) Keep scoop handle out of food by storing it vertically with handle up to prevent contamination.

a) Food and dirt buildup on knife holder located in the kitchen, , b) Food and dirt buildup on lid of one bulk bin, , Requirement:, , Clean knife holder and lid of the bulk bin