Sector 17

1. A food handler was washing observed washing their gloves., , Staff was instructed to dispose the gloves, wash their hands before wearing new pair of gloves., , Disposable gloves should only be used once., , 2. A food handler was using cloth to wipe hands after washing their hands and putting the same cloths in the pocket. This is an indication that the cloth is being re-used., , The food handler was instructed to rewash their hands and wipe hands with paper towel., , 3. A used disposable glove was observed inside a stainless bowl container containing mixed salad in the top inserts of the preparation cooler, posing a potential contamination risk., , The disposable glove was discarded., , Disposable gloves should only be used once., , Link to the guidelines for proper glove use in Food Establishments: “No Bare Hands” was sent to the operator.

Sanitizer spray bottles were not labelled to identify their content., , the spray bottles were promptly labelled., , Ensure chemical spray bottles are clearly labelled to identify their content.

The ambient temperature of the food preparation cooler at the back kitchen measured 5.8°C and 6.4°C respectively., , 2. The ambient temperature of the food preparation cooler at the front service area measured 5.9°C., , The display temperature indicated 2°C, which was different from the thermometers in the coolers., , Adjust the temperature or fix the food preparation coolers as needed to measure 4°C or lower.

1. There was an opened canned of leftover fruit cocktail and picked slice beets stored in the walk-in cooler. , , Food items were discarded., , Do not store leftover food in the can. Store food in another clean food grade container., , 2. Dented canned kesar mango pulp was stored in the walk-in cooler., , Canned food was discarded., , Do not use dented canned food to prepare food., , 3. Single-use customers cups were stored underneath the soap dispenser t the front service handwashing sink, posing as a potential cross-contamination risk., , The single-use cups were discarded and removed from under the soap dispenser.

1. Ice cream scoops were submerged in stagnant water. There were 4 flours of ice cream: vanilla, mango, butterscotch, and chocolate. There is not dipper well installed at the facility and the sale of ice cream was after the approval inspection., , Install a dipper well for the ice scoops., , 2. The handwashing sink at the front kitchen was dirty., , Clean the handwashing sink.

There was no splash guard installed at the handwashing sink next to the 3-compartment sink at the back kitchen., , Install a splash guard.

Gap was noted at the bottom of the front entrance door, which may allow the entry of pests., , Install weatherstripping to prevent the entry of pests.