bb.q CHICKEN

A number of cooking utensils and rice scoops were noted stored in water in inserts. To prevent microbial growth on the utensils and in the water, store utensils in sanitizing solution OR add ice to water to keep below 4C. If using ice, replenish as often as needed to keep solution below 4C. Ensure utensils go through the dishwasher at least every 4 hours if reusing during service.

Flour used for battering chicken was out at room temperature (staff reports it stays out all day). As raw product comes in contact with flour, ensure the batter is used for no more than 4 hours if out at room temperature OR held in refrigerator/cold between uses.

Hand sink initially blocked by boxes and other equipment-corrected. Ensure back hand sink is available at all times for use by staff.

Back hand sink had no hot water at time of inspection. Ensure water is at a comfortable temperature for handwashing and used by staff.

Ceiling has some flaking paint/grout and may flake into food. Repair ceiling so that tiles are smooth and easily cleanable.

Containers used as scoops for dry goods; rice. Provide proper scoops with handles to avoid hand contamination of dry items.

The lid for the rice bin was cracked. Please replace the lid., , Ice scoop was being stored in the ice machine. Store in a manner that will keep it clean and not contaminate the ice. Corrected during inspection. Stored in clean container outside of ice machine. , , Utensils used throughout service were being kept in ice water but some did not have enough water with the ice to keep all parts of some of the utensils below 4C. Corrected during inspection; more water was added.

Some food debris noted in floor/wall joints, especially behind dishwasher. Ensure floors kept free of debris and in a clean and sanitary condition. , , Debris noted between fryers. Clean the sides of the fryers.