Hao Bowl

The facility was reheating cold food items in the hot holding unit. , , Food must be first rapidly reheated to 74C prior to being placed in the hot holding unit., , Food must be reheated to a safe internal temperature (74C) before being placed in a hot holding unit to ensure harmful bacteria are destroyed. Hot holding units are designed to maintain temperature (60C or above), not to reheat food safely., , Food was reheated properly at the time of the inspection.

The facility used a quat sanitizer for surface sanitizing and has quat test strips onsite. The facility also uses chlorine (bleach) for sanitizing when dishwashing but does not have chlorine test strips on-site. , , Please obtain restaurant chlorine test strips to be able to test the dishwashing chlorine sanitizer concentration. , , Chlorine - 100ppm, Quat - 200ppm