The Park Kitchen & Bar

1. Dirty cleaning clothes were held outside the sanitizing bucket. , , Operator replaced clothes and placed in sanitizing solution., , Requirement:, -Ensure clean clothes or single use paper towel are used for sanitizing surfaces., -Ensure dirty cleaning clothes are laundered and stored in the sanitizing solution, , 2. No sanitizer solution was available for sanitizing food contact surfaces. Operator stated filled sanitizer bucket with 200ppm Quat sanitizer solution., , Requirement:, Ensure there is always adequate sanitizing solution available for food contact surfaces

1. Dirty apron was observed worn by one of the chefs. Operator changed apron to clean one., , Requirement:, Ensure clean aprons are worn by food handlers to prevent cross contamination during food handling, , 2. Handwashing and glove removal was not observed by staff when handling non-food services. Operator was educated, gloves were removed and hands were washed., , Requirement:, Ensure gloves is removed when needed and handwashing is done after and before gloves use and when handling food

Cheesecake with paper wrap were stored directly in contact with cooler racks in the prep cooler at the kitchen., , Operator removed food items., , Requirement:, Ensure food is stored in clean container with lid to protect from contamination.

The following food was stored at ambient temperature within 2 hours:, 1. cooked chicken at 20 *C, 2. raw chicken at 9*C , , Operator returned food to cooler/freezer., , -Store high risk food at 4*C or less or 60*C and above to prevent microbial growth, -Ensure to follow proper methods of cooling from above 60*C to 20*C within 2hours and from 20*C to 4*C within 4 hours by using shallow pans or coolers or blast freezers

1. Bowls were stored directly in contact with some dry bulk foods at the kitchen. Operator removed the bowls., , Requirement:, -Ensure scoops are stored outside of bulk food., -Use scoops with handle sticking out of the food for easy handling without contamination, , 2. Nozzles of the pop hose had dirt/mold build up., Operator cleaned and sanitized the nozzles., , Requirement:, Ensure all equipment are maintained in clean and sanitary manner

The following areas had food debris, dirt or dust build up:, 1. Back and floor of the ice machine and pop bibs at the coffee area, 2. floor of the walk-in freezer at the dishwasher area, 3. surface of the can opener at the back kitchen, 4. back floor and wall behind the flour mixer, 5. floor under the dry food storage rack at the back kitchen, 6. outer surfaces of the containers for dry bulk food at the back kitchen, 7. floor of walk-in cooler for kitchen and beer at the back storage , , Requirement:, Ensure the indicated areas and others are maintained in clean and sanitary manner.