Manila Grill Express

No sanitizer was available for food contact surfaces., , Ensure sanitizer is always prepared when operating. Surfaces need to be wiped down reguarly with an approved sanitizer.

Observed staff not handwashing prior to starting food prep after coming back from their break., Staff put on gloves prior to hand washing., , Ensure frequency of handwashing is increased. Hands must be washed prior to putting on gloves and after taking gloves off. Wash hands when coming back from a break, after doing another duty like dishes or changing the garbage, touching face/hair/etc, when hands are visibly dirty, after handling raw meat, etc.

Multiple items left at room temperature. ENSURE STAFF PRIORITIZE FOOD SAFETY. If they need to go for break, high risk foods must be temperature controlled and cannot be left at room temperature., - Cooked pork belly (11-15C internal), out for 50 min, - Raw chicken breast (11C surface temp), thawing at room temperature, - Raw fish (still frozen), 6 boxes, our for about 2 hours (delivery received but not put away), - Lunch meat (13C surface temp) - out for 50 min, - White cheese (13C surface temp) - out for 50 min, - Pieces of fried cooked pork belly used as topping at room temperature for extended period of time - discarded, - 1 piece of raw chicken at 20C for over 2 hours - discarded, - Pork belly case (still frozen) - waiting to be put cooked but sitting at room temperature , - Raw pork (13C surface temp) - out for about 2 hours, , Food CANNOT be left out at room temperature. Ensure foods are placed in the cooler or freezer when delivery is received or when staff go for break. Thawing can be done in a cooler at 4C or less, under cold running water fully submerged, in a microwave and cooked immediately afterwards, or cooked from frozen. Do not thaw at room temperature. Only bring out food that will be prepared immediately.

No probe thermometer is available., , Ensure a probe thermometer is available to check temperatures. I recommend getting a digital thermometer as it is easier to use.

Dishwasher was measuring about 25ppm chlorine., , Manual dishwashing procedures discussed until dishwasher could be fixed. Dishwasher must be sanitizing at 100ppm chlorine.

OUTSTANDING - dishwasher was not feeding Chlorine. 0ppm at the rinse. , , Grease build up noted on Dishwasher doors. Please clean nightly., , Please ensure staff are testing sanitizer concentration daily.

There was no hand soap at the front hand sink., The soap dispenser at the back hand sink was not dispensing soap., , Ensure hand sinks are always stocked with soap and paper towel and have hot/cold running water at them. If the hand sink is not stocked, then staff cannot perform proper hand washing - soap, paper towel and hot/ cold water are critical for good hand washing!

Raw, uncooked meat was stored on top of uncovered beef shank., , Ensure raw meat is stored below and away from other foods. Ensure foods are covered when stored inside the walk-in cooler to protect from contamination.

There were no chlorine test strips available., , Get chlorine test strips and make sure the dishwasher and sanitizer buckets are checked and ensure they are at 100ppm chlorine.

- Weatherstripping on the back door was broken thereby leaving a gap at the bottom of the door., - No pest control records were available upon request, , Repair or replace the weatherstripping to block the gap at the bottom of the door. Ensure pest control records are available upon request.

OUSTANDING - posted permit expired.

There is poor lighting in the walk-in cooler. It is hard to see at the back of the cooler., , Ensure there is proper/ better lighting in the walk-in cooler.