Empire Banquet Hall

Wet cleaning cloths were observed on the food contact surfaces throughout the kitchen. , , **Ensure cleaning cloths are submerged in the sanitizer solution at all times if reusing or discarded after each use.

The operator mentioned that they cool cooked high risk food from 60*C to 40*C and then move it to the cooler for further cooling. , , **Ensure cooked high risk food is cooled from 60*C to 20*C with in 2 hours and then 20*C to 4*C within next 4 hours.

NO QUATS sanitizer test strips were present onsite. , , **Please acquire QUATS test strips with valid expiry date.

1. Staff lack basic food safety knowledge. , 2. Food safety certifications expired in 2024. , , **Please re-train the staff., **Ensure at least one person present onsite has a valid food handling certificate.

Cleaning required in the following areas: , - Ceiling vents in the kitchen were visibly dirty. , - Underneath the dry food storage rack as it had significant dust and food debris accumulated.