Butt Karahi

The Bleach sanitizer solution for the front area was measured above 200ppm. It was bleaching out the test paper., , -Ensure that the bleach solution is maintained at 100ppm.

Food was stored uncovered inside the prep line coolers., , -Ensure that the food is covered to prevent contamination.

No probe thermometer was present on site at the time of inspection., -Ensure that the thermometer is present to measure that food temperatures.

The dough mixer used in the facility was bigger and did not fit into the 3-compartment sink. It was also noted that the equipment could not be completely submerged inside the 3-compartment sink., -Ensure that smaller utensils/equipment which can be submerged completely inside the 3-compartment sink are used., , The high temperature dishwasher was measured at 72.8 degrees C. , There was a part loose which had to be fixed properly before the dishwasher got started.

1)The washroom hand sink had no paper towels., , 2) No garbage bin was present beside the kitchen hand sink., , -Ensure that the hand sink is properly supplied with hot/cold potable water, soap and single use paper towels.

Food containers were stored on the floor in the walk-in cooler and in the other areas of the kitchen., -Ensure that the food/food containers are stored at least 6 inches above the floor.

1)No Chlorine tests strips were present on site., -Obtain valid chlorine tests strips., , 2) No thermometer was present for the high temperature dishwasher to measure the water temperature., -Ensure that thermometer is present to measure the water temperature.

Old mouse droppings were cleaned but still some mouse droppings were observed under the oven., -Clean and monitor., , " Previous inspection", 1) Some mouse droppings were observed under the oven., -Clean and monitor., , 2) Small gap was observed under the bottom right of the exit door., -Fix the gap and weatherstripping.

1)Water damaged ceiling tiles were observed above the dishwasher and the 3-compartment sink., -Repair/replace the ceiling tiles., , 2) Hole in the drywall under the food counter in the back kitchen., -Seal the hole., , 3) Floor drain had no cover in the food storage area., -Ensure that the floor drain is covered., , 4) Crack was noticed on the light cover in the chef area., -Ensure that the lighting covers are shatterproof., , 5) In adequate lighting observed in both the walk-in cooler and the walk-in freezer., -Ensure that adequate lighting intensity is available to help maintain the sanitary operation of food areas., , 6) One side wall of the employee washroom was in disrepair., -Repair the wall.

1) The microwave plate had food debris on it and the handle had food stains., -Ensure that the utensils are kept in clean and sanitary condition., , 2) Lid for the salt container was broken., -Replace the lid as the surface cannot be cleaned and sanitized., , 3) The trays in the pizza warmer were not clean and still had food debris and other debris on them., -Clean the trays and ensure that the utensils are maintained in clean and sanitary condition., , 4) Clean utensils were stored on dirty shelves., -Ensure that the clean utensils are not stored on dirty surfaces or in unclean containers., , 5) Big utensils were stored on the floor of the kitchen., -Ensure that the utensils/equipment are stored at least 6 inches above the floor., , 6) The cutting board on the prep line cooler had deep knife gorges., -Resurface /replace the cutting boards.

1)Aluminum foil was used as shelf liners., 2) The area behind the cookline had grease and food debris accumulated., 3) Grime observed under the aluminum foil liners on the shelves., 4)Cleaning schedule was not available on site., 5) Food preparation sink tap had food debris on it., 6) Dust was observed on the air vents and the ceiling tiles in various areas of kitchen., 7) The black food storage rack was covered in flour and the other food storage racks had food and dirt accumulation., 8) Clutter was observed near the utensil's storage rack and other storage rack., , -Clean and organize the areas mentioned in 1) to 8)., -Maintain cleaning schedules and make it easily available on site.