Memorable Times Authentic Charcoal Grill

1. No sanitizer solution available for sanitizing food contact surfaces. Operator stated disinfectant (VIM) was used for sanitizing the food surfaces., , 2. Wet clothes were left on the counter., , Operator filled bucket with 100ppm chlorine and added the clothes., , -Ensure there is always adequate sanitizing solution available for food contact surface, -Ensure all cleaning clothes are submerged in sanitizing buckets when not in use.

The following high-risk foods were left at ambient temperature:, 1. frozen meat, tendons and intestines at -1 to 12*C, 2. Garlic oil at 13.6*C, Operator returned meat to cooler and discarded the garlic oil., , -Ensure all food are stored in cooler within 2 hours., -Store high risk food at 4*C or less or 60*C and above to prevent microbial growth, - Ensure frozen food are being proper thawed at all times by either keeping in the fridge until thawed, microwaving for immediate use or thawing under cold running water.

1. Bulk food in bags (rice, sugar, MSG) was left opened at the dry storage area., , 2. The following food were stored on floor at the dry storage area:, i. Bag of MSG, ii. Carton containing onions and potatoes, , - Ensure open food are protected from contamination by storing in a lid tight container, - Store all food items 6 inches above the floor.

Update: No chlorine test strips were available., , Chlorine test strips were expired in 2020., - Please replace the test strips with new ones and ensure dishwasher and surface sanitizer solution is routinely checked for chemical concentration.

No recent pest control report. Operator did last check and recording in Oct. 2025., , -Ensure monthly pest control service/check is done.

The following areas had debris build-up:, 1. hard-to-reach areas under the cookline, 2. surfaces of the dishwasher cart, 3. floor under the dishwasher and 2-compartment sink, 4 the door cottons at the entrance of the kitchen., , -Clean the indicated areas