Szechuan Castle Restaurant

PHI re-emphasized the requirement for all wet cleaning cloths to be stored in sanitizer buckets when not in use. A wet cloth was observed on a prep table near the main cook line during the inspection.

A written cleaning schedule required.

1. It could not be confirmed if a person in care and control has a certificate in an approved food safety training course. The operator is requested to confirm this and provide a copy of the certificate., , 2. Food handlers demonstrated a lack of knowledge regarding proper temperature control, handwashing practices, and food protection during handling. Additional training is required to ensure safe food handling practices are followed.