VT Noodle Bar

1. Used cleaning cloths were kept on the counter., , 2. There was no sanitizer bucket prepared in the back kitchen area., , 3. There was no sanitizer at the front service area., , Chlorine sanitizer bucket was prepared at 100 ppm and the new cleaning cloths were stored therein.

A food handler did not switch their gloves after handling a garbage bin., , A food handler was washing their gloves., , The food handler was instructed to change their gloves after each task and thoroughly wash their hands before switching gloves.

Spring rolls were stored on the table hot holding unit with an internal temperature between 50°C to 55°C., , The chef reheated the spring rolls to above 100°C., , The chef was advised to prepare spring rolls per order to ensure proper temperature control and food safety.

Paper towel dispenser at the back handwashing sink was empty. , , Equip the paper towel dispenser.

The indicated areas were dirty:, , 1. Underneath the 2-compartment sink., 2. Ventilation canopy filters., 3. The wall floor joint and hard to reach area., , Clean the indicated areas.