Tibet Kitchen

1. A mixture of vinegar and water is currently being used as a sanitizer for food contact surfaces. Please switch to a food-grade sanitizer or prepare an approved food-safe solution using either 100 ppm chlorine or 200–400 ppm quaternary ammonium (quat)., , , 2. Several dirty reusable wiping cloths were stored directly on food contact surface. Store wiping cloth fully submerged in a buck of sanitizer when not in use. Change solution regularly to maintain the concentration of the sanitizer.

1. Garbage bags are being used for storing foods. Discontinue the use of garbage bags for storing food to prevent chemical contamination. Obtain food grade containers with fitting lids., , 2. Rice scoops was stored in a bucket of room temperature water. Store used scoops in an ice bath to minimize pathogen growth. Change Ice bath when mucky and clean the scoop at regular intervals. , , 3. Bins of dry foods including rice and flour where stored open without lids. Please obtain proper lids for all the dry storage bins. Food must be covered with fitting lids to prevent contamination especially due to the ongoing mice issues. , , 4. Raw meat was stored directly on a box of pop in the walk-in cooler. Store raw meat separately from pop to prevent raw meat juice from dripping on to pop cans which may result in contaminating the product.

A spray bottle containing solution intended to be used for sanitizer was not labelled. Label any bottle containing chemical to identify their content.

Chlorine sanitizer for the low temperature dishwasher was measured at 50ppm. Service the dishwasher immediately, manually sanitize all dishware until the dishwasher is able to maintain 100 ppm chlorine sanitizer levels.

*** Repeat violation April-4-2025***, , Mouse droppings found in utility room, on the small dry utensil storage shelf and on the floor beside the walk-in cooler. Ensure these areas are cleaned and sanitized. Provide pest control report to the public health inspector.