Chika

1. Used sponges are noted on the counter near the dishwashing. The sponges were discarded by the manager during the inspection. , , Ensure sponges, steel wool, and scrub pads are discarded after use. These items are porous and cannot be effectively cleaned and sanitized, making them unsuitable for reuse., , 2. In the dining area: the bleach sanitizer is at 50 ppm. , , Ensure the bleach sanitizer is maintained at a minimum concentration of 100 ppm. To prepare a bleach sanitizer, mix ½ teaspoon of bleach per 1 liter of water and verify the concentration using appropriate test strips before use and document the results. , , **At the beginning of each day, ensure all bleach sanitizer containers are full, tested, results documented, and ready for use at each station. **

The meat slicer has a buildup of grease on portions of the unit and crumbs and food debris accumulated in the base., , Ensure the meat slicer is fully disassembled, cleaned, and sanitized every 4 hours during use. Cleaning and sanitizing activities should be verified by management or a second staff member.

1. Precooked chicken is stored below raw meat in the walk-in cooler., The walk-in was reorganized during the inspection. , , Ensure raw meat is stored below precooked foods and ready-to-eat foods at all times to prevent contamination from raw meat juices. Maintain proper food storage order in the walk-in cooler to protect food from cross-contamination., , 2. Precooked chicken is cooling beside raw meat on the prep table. During the inspection, staff relocated the raw meat to the refrigerator., , Ensure precooked chicken is kept separate from raw meat at all times to prevent cross-contamination. Options include completing the cooking, cooling, and storage of cooked chicken before handling or preparing raw meat products, or using separate preparation areas for raw and ready-to-eat foods. Food contact surfaces and preparation areas must be thoroughly cleaned and sanitized between handling raw meat and ready-to-eat foods.

Raw meat juices are leaking and pooling onto the floor of the walk-in cooler., , Ensure raw meat in the walk-in cooler is stored in leak-proof, food-grade containers capable of containing all liquids to prevent contamination of the floor, workers' footwear, and the surrounding environment.

1. Butter stored at room temperature in a steel tin is measured at 21.6°C. The butter was discarded by management during the inspection., , 2. In the customer service area, the open-faced cooler is operating at 15°C. Soy sauce stored in the cooler was measured at 11.6°C. The tray of sauces was discarded by staff during the inspection., , 1-2. Ensure all high-risk food products are maintained at 4°C or below. Monitor and document the temperature of the open-faced cooler at the beginning of each day and throughout operation as require

The handwashing sink beside the walk-in cooler and freezer is obstructed by insert trays. The trays were removed by the manager during the inspection., , Ensure all handwashing sinks are kept free of obstructions and readily accessible for use at all times.

The handwashing sink beside the walk-in cooler and freezer is leaking at the faucet and has a screw in place of a handle., , Ensure all handwashing sinks are maintained in good repair and are smooth, durable, and easily cleanable. Repair the leaking faucet and replace the missing handle with an appropriate fixture.

1. The two-compartment rinse sink has duct tape applied to it, and staff indicated there is a hole in the sink. Excess water was noted on the floor in the dishwashing area and near the walk-in cooler., , 1. Ensure all sinks are maintained in good repair, free of leaks, and constructed of smooth, durable, and easily cleanable materials. Remove the temporary duct tape repair and permanently repair or replace the sink to prevent leakage and facilitate effective cleaning and sanitizing., , 2. Floor tiles are missing in the walk-in cooler where meat is stored, exposing the wood underlay beneath. The exposed underlay is heavily stained, likely due to raw meat juices., , Ensure all floors are maintained in good repair and are smooth, durable, non-absorbent, and easily cleanable. Remove and replace all contaminated and stained materials and repair the flooring to restore a cleanable surface., , 3. An electrical outlet cover is missing by the chicken station. , , Ensure all electrical outlet covers are installed and maintained in good repair., , 4. The wall perpendicular to and above the walk-in cooler and freezer has peeling paint., , Ensure all walls are maintained in good repair and are smooth, durable, and easily cleanable.

1. The walk-in cooler door seal has a gap along the bottom, allowing warm air to infiltrate the cooler., , Ensure all walk-in cooler door seals are maintained in good repair and provide a tight seal when closed., , 2. In the customer service area, the open-faced cooler is operating at 15°C., , Ensure all refrigeration units maintain a temperature of 4°C or below. Until the open-faced cooler is repaired and capable of consistently maintaining 4°C or below, do not store high-risk food products in the unit. Monitor and document the cooler temperature daily.

1. The following areas require cleaning:, In the kitchen:, -Floors in back storage areas, around and under equipment, and in the walk-in cooler and freezers., -Shelving., -White cupboard in the back storage area., -Bulk storage bins, including those in the walk-in cooler and dry storage area., -Doors and high-touch surfaces throughout the facility, including walk-in cooler and freezer doors (interior and exterior surfaces), refrigerator, freezer and prep cooler doors and handles, facility doors and handles, and the light switch in the utility room., -Air vents and portions of the ceiling above the kitchen line, walk-in cooler, and walk-in freezer., -Portions of the walls., , Conduct a thorough deep cleaning of the kitchen. Ensure all equipment, floors, walls, ceilings, shelving, and other surfaces are maintained in a clean and sanitary condition at all times., , 2. A sanitation plan and cleaning schedule are unavailable., , Ensure an up-to-date sanitation plan and cleaning schedule are developed, implemented, and available onsite for review. The cleaning schedule should include all required cleaning tasks and frequencies (daily, weekly, monthly, semi-annual, and annual). Update the cleaning schedule to address areas and equipment that are not being cleaned adequately or are being missed.

Excess water was noted on the floor around the rinse sink and near the walk-in cooler, creating a potential slipping hazard., , Ensure all floors are maintained free of water accumulation and are kept clean and dry to prevent slipping hazards. Water should be removed promptly and the source of the accumulation identified and corrected.