Rolymie Bakery Restaurant

1. The concentration of one bucket of chlorine sanitizing solution in the back food preparation area exceeded 1000ppm., , , Ensure to maintain a chlorine concentration of 100 ppm, as very high concentrations are not food safe., , 2. Dirty cleaning cloths were observed on food-contact surfaces with no sanitizer residue detected in them/in sanitizing solution. , , - Ensure to use only clean cloths and place in buckets of sanitizer solution at the correct concentration between use or have adequate sanitizing solution residue in them at all times during food processing to kill harmful microbes.

Several lechon (roasted pigs) were observed at room temperature. Operator indicated that they had been out since 3days as the facility was closed for 2days prior to the inspection., , - Operator discarded and poured bleach on the food items., , Ensure that all high-risk foods are stored at temperatures of 4 degrees Celsius or less or greater than 60 degrees Celsius. Do not store or leave sitting out at room temperature.

1. Soiled utensils were observed to be placed in room temperature water in the back food preparation area., , - Store utensils at temperatures of 4 degrees Celsius or less (ice bath) or 60 degrees Celsius or greater or in a sanitizer solution at the correct concentration (100ppm Chlorine/200ppm Quats). Alternatively, continuously switch out the utensils with clean utensils.

The handwashing sink in the back preparation area was actively leaking at the time of inspection. A container was placed underneath to collect water. , , - Repair/fix all plumbing issues to facilitate proper hand hygiene. Remove the container collecting water, clean and sanitize the area thoroughly.

The ceilings, walls and floors throughout food preparation areas were observed with grime and dirt., , Thoroughly clean the indicated areas and ensure to maintain in sanitary conditions at all times to prevent contamination of food.