Ca-Town Halal House

1. There were several wet cleaning cloths stored on food contact surfaces when not in use. , , Cleaning cloths must be stored in a sanitizer solution when not in use to prevent the growth and spread of bacteria on food contact surfaces. , , The operator placed the wet cleaning cloths in a sanitizer of 100ppm of chlorine at the time of the inspection., , 2. The operators were mixing detergent and bleach together. , , A bleach sanitizer solution must be mixed with only water and no other chemicals. , , Mix half a teaspoon of bleach per litre of water to make a sanitizer solution with a concentration of 100ppm. Use chlorine test strips to confirm the concentration of the sanitizer solution., , The operator remade the sanitizer solution at the time of the inspection and measured 100ppm.

There were cut vegetables stored at room temperature. , , Once vegetables have been processed, they must be stored either below 4C or above 60C to prevent the growth of bacteria. , , Create an ice bath and ensure the temperature is maintained below 4C. , , The operator created an ice bath and placed the cut vegetables inside at the time of the inspection.

1. The operators were reusing open cans to store food items. , , Cans are not suitable to store food items once they have been opened as the material cannot be thoroughly cleaned and sanitized and is prone to rust formation. , , Replace the cans with food containers that are smooth, durable, and easy to clean and sanitize. , , The operator placed the food items inside inserts at the time of the inspection. , , 2. There were several food items stored directly on the floor of the walk-in freezer. , , Food must be stored at least 6 inches above the floor to protect it from contamination. , , Place the food on crates or on the shelves. , , The operator placed the food items on the shelves at the time of the inspection. , , 3. There were several food items stored directly on the floor of the dry storage area. , , Food must be stored at least 6 inches above the floor to protect it from contamination. , , Place the food on crates or on the shelves. , , The operator placed the food items on the shelves at the time of the inspection., , 4. There was a personal phone, pens, and a notebook stored on food contact surfaces. , , Personal items must be stored in a separate area to prevent contamination of food and food contact surfaces. , , Store personal items in a designated area, away from food handling areas. , , The operator removed the personal items from the food contact surface at the time of the inspection., , 5. There was food stored beside the hand sink. , , Food must be stored in a manner that protects it from contamination. , , Refrain from storing food near the hand sink. Install a splash guard to protect food from contamination., , The operator removed the food and placed it in an area away from potential contamination.

There was dust and grease accumulation in the filters of the ventilation canopy., , All food equipment must be maintained in a clean and sanitary manner to protect food from contamination. , , Thoroughly clean the filters and ensure it is cleaned and sanitized on a regular basis.