Hong Chou Inn

**CORRECTED**, 1. There was no prepared bleach sanitizer for cleaning cloths or sanitizer in a spray bottle. A 100ppm bleach sanitizer for the cleaning cloths was prepared during the inspection. , , COMPLETE THE FOLLOWING:, 1. Ensure a 100ppm bleach sanitizer for cloths is always available when the restaurant is operating., 2. Purchase a spray bottle for the bleach sanitizer and ensure it is labeled.

1. The facility does not have a probe thermometer for checking internal food temperatures., , COMPLETE THE FOLLOWING:, 1. Please purchase a probe thermometer.

**CORRECTED**, 1. No paper towel in dispenser in the women's washroom. Paper towel replaced during inspection.

**OUTSTANDING**, 1. The handwashing sink in the cooking area does not splash guard., , COMPLETE THE FOLLOWING:, 1. Ensure splash guard is installed.

1. Food cans were being re-used to store foods in the cooking area. , , 2. Newspaper was being used to cover bean sprouts in the walk-in cooler. , , 3. Cardboard was used as a storage surface on the shelves in the walk-in cooler. , , 4. Observed frozen fried fish and wontons stored in open cardboard boxes in chest freezers. , , 5. Personal items were stored in the following areas:, - Cigarettes stored in cabinet with food in the back storage area and on a shelf in the cooking area. , - Personal food and vitamins stored on counters in front area with customer items. , , 6. The plastic cover used to cover the green shelf behind the wooden butcher block was ripped. , , COMPLETE THE FOLLOWING:, 1. Do not re-use cans, as they can begin to rust after opening., 2. Do not use newspaper, as it may contain chemicals that are not food safe. Use paper towel., 3. Do not use cardboard as a storage surface or for storing food. Surfaces must be smooth, non-absorbent and easy to clean., 4. Do not store staff personal items in the food area. Store outside of the kitchen., 5. Remove the plastic cover, because it is not in good repair and not easy to clean.

**CORRECTED**, 1. Container of cabbage was stored on top of an open box of celery in the walk-in cooler. Container moved onto another shelf during the inspection., , 2. A blue plastic strainer was used to cover a bowl of rice. The strainer was chipped. Strainer removed as it could pose a risk for physical contamination of food., , 3. Bowls stored in rice bins. Bowls removed as they did not have handles to protect food from contamination.

1. Parts of the floor material under the cooking equipment was missing or was peeling off. Food debris and grease was accumulating in the areas where the flooring was in disrepair., , 2. Women's washroom: , The caulking at the back of the hand sink is in disrepair, and the sink is coming off the wall. , , COMPLETE THE FOLLOWING:, 1. Please repair the flooring to prevent the accumulation of debris and so it is easy to clean., 2. Repair sink in women's washroom.

1. The wooden butcher block had pieces missing on the top, and there was a lot of knife marks. , , 2. Old egg crates used to store dishes and cooking utensils around the stove. , , 3. Knives stored behind the table with the large white cutting board in an area that was not easy to clean., , 4. Rice stored in room temperature water. , , COMPLETE THE FOLLOWING:, 1. Repair/resurface the butcher block, so it is smooth and easy to clean and sanitize., 2. Do not re-use egg crates. Store dishes and utensils in containers that are easy to clean and sanitize., 3. Store knives in a different area that is easy to clean. A magnetic knife strip is recommended., 4. Store rice scoop in ice water. Change ice water as soon as the ice melts.

**OUTSTANDING**, 1. Dirty cardboard used to line shelving by the cooking area., , 2. Accumulation of grime around the front service hand sink, , COMPLETE THE FOLLOWING:, 1. Remove the cardboard and do not use it in the kitchen, because it is absorbent, not smooth and not easy to clean. , 2. Clean the area around the hand sink. Repair the caulking, so it is smooth, non-absorbent and easily cleanable.

1. Observed a buildup of grease on the hood vent filters and on the underside of the ventilation canopy. , , 2. Significant amount of dust observed on the walls and ceiling in the walk-in cooler. , , 3. The green shelf in the back of the kitchen had a buildup of debris. , , 4. Dust noted on kitchen ceiling. , , COMPLETE THE FOLLOWING:, 1. Please clean the areas noted above. They need to be cleaned more often to maintain them in a visibly clean condition., 2. Write a daily, weekly and monthly cleaning schedule.