Fiddle River Restaurant

Sanitizer concentrations in the spray bottles in the kitchen were measured significantly above the required range of 100–200 ppm. Staff were advised to ensure that chemicals are used according to instructions provided by the inspector or the manufacturer

Frozen food items were observed thawing at room temperature on the preparation table. To prevent harmful bacterial growth, frozen foods must be thawed in a cooler or using another safe method.

Hand soap was not available at the hand sink in the back food preparation area. Staff were advised to ensure that hand soap and paper towels are always supplied at the sink.