Wok House

The chlorine concentration of the sanitizer solution was measured at greater than 200 ppm. The operator was instructed not to use excessive amounts of chlorine when preparing sanitizer. The operator prepared a fresh sanitizer solution, which was subsequently measured at 100 ppm.

Unlabeled spray bottles were observed in the kitchen. The operator was instructed to clearly label all spray bottles to prevent misuse. The operator labelled the spray bottles during the inspection upon request.

No thermometer was available in the front‑area cooler at the time of inspection. However, the internal temperature of the cooler was measured at 3.5 °C and found to be satisfactory. The operator was instructed to ensure a thermometer is present in the cooler at all times.

Uncovered containers of raw vegetables were observed stored adjacent to the handwashing sink. The operator was instructed to discontinue this practice, as splashing during handwashing can contaminate exposed food. The operator promptly removed the food containers upon request.

Bulk container lids in the dry‑storage area were left open. Open containers can allow dust, debris, and pests to contaminate food ingredients. The operator was instructed to discontinue this practice and ensure all bulk containers remain properly covered when not in use.

A damaged ceiling tile was observed hanging in the corner of the dishwashing area, and a ceiling tile was missing in the main kitchen area above the range hood. The operator was instructed to repair or replace the damaged tile and install a tile in the missing ceiling area to ensure surfaces are maintained in good repair.

1. Ceiling diffusers in the kitchen were heavily accumulated with oil, grease, and dust., 2. Walk‑in cooler walls, ceiling, and the floor beneath the racks were contaminated with dust and debris., 3. The floor and walls beneath the three‑compartment sink were observed to be soiled., , The operator was instructed to clean all affected areas.