Hankki

Sanitizer bucket was measured at 0 ppm., -Fresh quat sanitizer bucket was prepared and measured 200 ppm.

A food handler did not change gloves and washed their hands before handling food after handling their phone., -Food handler was notified to wash their hands., , Ensure food handlers wash their hands each time after handling their phone or after any other activity where hands may become contaminated.

Uncooked raw chickens were kept in the prep sink to thaw with a surface temperature between 3-°C to 2°C., -Chickens were kept in the cooler to continue thawing., , Potentially hazardous foods must be thawed under refrigeration at 4°C or less, completely submerged under cold running water or in a manner that will prevent the growth of pathogenic bacteria. , -

Used serving utensils were kept in a container at ambient temperature., -Clean serving utensils were stored in quat sanitizer solution at 200 ppm., , Ensure serving tongs/utensils including rice serving spoons are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.

Underneath the counters, prep coolers, and hard to reach areas were dirty and had debris buildup., -Clean the indicated areas.