Observation: 1) Container of raw meat observed stored in refrigerator, on shelf above raw produce. 2) Several containers of food inside fridge observed without lids. 3) A plastic container designed for storage of dish detergent observed used for storage of food. 4) Several bags of rice and other dry-good food containers, observed stored on the floor or on low shelving. 5) Wooden cutting boards showing signs of age (worn, cracked, chipped) 6) Open container of Oyster sauce observed stored at room temperature (label indicates product to be refrigerated after opening)
Corrective Action: 1) Raw meats must be stored on bottom shelf or on a designated shelf separate from produce and ready-to-eat foods. Place raw meat containers inside a second container, to ensure spillage or leakage of raw meat drippings do not contaminate other foods. 2) Ensure all foods in refrigerators are wrapped or stored inside containers with lids. 3) Use food-grade containers only for food storage (do not re-use cleaning product containers for food). 4) Ensure all food and equipment is stored on shelving, a minimum of 6 inches up off floor (to allow adequate space for daily cleaning of floors). 5) Replace wooden cutting boards with commercial-grade nylon cutting boards. Use different cutting boards for raw meat, cooked meat and raw vegetables (recommend using different colour boards for different types of food) 6) Ensure foods are stored under refrigeration if package or container states "Refrigerate after Opening".
Observation: Some grease and dirt build-up observed on floors and behind kitchen equipment.
Corrective Action: Maintain a regular cleaning schedule of all areas of food premise. Use a commercial degreaser to remove any grease build-up on floor, walls, equipment counters, shelves, etc
Observation: 1) Clean utensils for customer use, observed stored in containers with "business-side" out. 2) Garbage can in kitchen does not have a lid.
Corrective Action: 1) Store customer utensils in clean holders with "business-side" down, so staff touch the utensil handles only. 2) Garbage cans must be covered with a lid.
Observation: Kitchen employee observed wearing soiled clothing while cooking.
Corrective Action: Kitchen staff must wear clean clothing or a clean apron, while food handling.