Noodlebox

Concentration of chlorine measured 0 ppm in sanitizer solution provided in cooking area., , Requirement:, Ensure that concentration of chlorine is maintained at 100 ppm in sanitizer solution.

Internal temperature of portioned chicken stored in insert of prep cooler on the top layer was between 7.5C-7.8C, , Requirement:, , Ensure that perishable foods under refrigeration are stored at 4C or less., , Chicken from top layer between 7.5C-7.8C was moved to walk in cooler during inspection.

The wall mount dispenser was not dispensing any sanitizer, , Requirement:, , Repair the wall mount dispenser .

Staff demonstrated a lack of knowledge in safe food handling., , Requirement:, , a) Person having care and control of the food establishment must be certified in safe food handling., , b) Staff must do basic food safety online course available free of cost on AHS website.