Eastern Fortune Restaurant

There was no surface sanitizer solution available in the kitchen. , - An approved sanitizer such as a chlorine solution at 100 ppm must be available for frequent sanitation of food contact surfaces. Mix ½ teaspoon of regular unscented bleach to prepare an approved sanitizer solution. Verify the solution using chlorine test strips

Raw shell eggs were left out in room temperature. , - Eggs must be stored at 7C or less at all times. , Raw chicken, pork, chopped vegetables, cooked rice, cooked tofu, were left out in room temperature. , - Instructed the operator to place all perishable foods in the cooler as facility had just opened. , - All perishable foods must be always maintained at a temperature of 4C or less or greater than 60C (hot holding).

Deep cleaning required in the dry storage. An accumulation of food debris observed on the floor below shelves. , - Clean and maintain in a clean and sanitary condition at all times.