Chun Jang

1) The bleach sanitizer solution in the front bar area and in the kitchen were measured at 50 ppm. , , - The bleach sanitizer solution was remade and tested at 100 ppm. , , Ensure to have bleach solution at 100 ppm and change it every two hours., , 2) Used cleaning clothes were stored on food prep counters all over the facility. , , - The operator removed the used cleaning clothes and placed it in laundry. Additional cleaning cloths were available and in use, , Ensure that the cleaning clothes are stored in sanitizer solution after use.

The employees were observed to not perform proper hand hygiene, and proper glove use. , , The employees were educated on proper hand hygiene and proper glove use. , , A hand hygiene and proper glove use guideline document attached in email.

Fly strips were observed above food handling areas throughout the facility. , , - Ensure to remove the fly strips from above food handling areas.

1) The handwashing sink at the kitchen entrance was not equipped with soap and had a water bottle in the sink blocking access. , , 2) Stainless steel container was stored inside the back handwashing sink adjacent the cookline., The stainless steel container was removed., , - Ensure that the handwashing sink is always occupied with adequate handwashing supplies and is always accessible. The operator removed the bottle and placed a soap dispenser at the sink.

1) Boxes of sauce were stored directly on the floor. , - Ensure that all food is stored 6 inches above the ground. The operator placed the boxes off the floor., , 2) The rice scoops were stored in stagnant water only. , , - Ensure that the rice scoops are stored in ice water at 4C or less, hot water at 60C or above, in 100 ppm chlorine after each use, or change after each use., , The operator refilled the scoop container with ice and water.

1) Bowls were used as scoops in bulk storage containers. , , - Ensure that scoops with handles are used in bulk containers., , 2) Mop was stored near the dry storage area. , - Ensure that the mop is stored away from food area when not in use.

1) The front entrance door was opened., The door was closed (Corrected During Inspection)., , 2) Houseflies were noted flying in the kitchen area., , 3) Pest control records are not maintained., , Contact your pest control exterminator and maintain monthly pest control record.

1) The floors in the storage room was lined with cardboard. , - Ensure to remove the cardboard from the floor, so that the floor is non-absorbent, easily cleanable and smooth., , 2) Cardboard was observed on one of the shelves in the storage room. , -Ensure to remove the cardboard from the shelve, so that the floor is non-absorbent, easily cleanable and smooth., , 3) The sealant joining the dishwashing counter to the wall had cracks and had mould growing inside., - Please ensure to remove the sealant and reseal the counter., , 4) Cardboards were used to line the top of the standing fridge., Remove the cardboards. Surfaces must be smooth, non-absorbent to moisture and easy to clean.

1) The ice machine had dust and debris builtup. , - Ensure to clean the ice machine., , 2) The cutting boards had groves and were no longer easily cleanable and smooth. , - Ensure to resurface or replace the cutting boards so they are smooth and easily cleanable., , 3) Duct tape was affixed to the standing freezer gasket door adjacent the washroom., , Remove the duct tape and fix the gasket freezer door.

Clean bowls were stored on the floor. , - Ensure that any food related equipment is stored 6 inches above ground. The operator moved the bowls to the dishwasher to be washed and sanitized again.

1) There was dust accumulation on the wooden utensil storage cabinets in the food prep area and near the dry storage area. , 2) The ceiling lights had dust accumulation on them. , 3) Grease built up was observed on the canopy vents. , 4) Ceiling vents over the dishwasher had dust built up. , , - Ensure to clean all the above mentioned areas.