Royal Punjab Vegetarian Bakery

1. Bleach (chlorine) sanitizer solution in a spray bottle, initially prepared for use in the kitchen was tested at 10 ppm. Staff prepared chlorine sanitizer solution during inspection and concentration was tested at 100 ppm., - As discussed, ensure that sanitizer concentration is regularly checked using the available test strips., , 2. Wet washcloths were stored on food prep tables in the kitchen. , - Operator was instructed to store washcloths in sanitizer solution at all times.

Two round disposable containers containing barfi were stored besides the prep cooler in the back kitchen. Temperature measured at 24 degrees Celsius. As per operator food product was left at room temperature since morning. Operator voluntarily discarded the food items., - Ensure that food items under refrigeration are maintained at 4 degrees Celsius or below at all times.

1. Scoops for bulk items were stored in the containers, with handles covered in product. Operator removed scoops from food., - Ensure to use scoops with handles and store them away from the food product or in a separate food-safe container to prevent the risk of contamination of the bulk ingredients., , 2. An opened metal-can containing pineapple was stored in the walk-in cooler. Operator voluntarily transferred food item to a food-grade container., - Make sure once canned food item is opened, food should then be transferred to a food-grade container.