- Hand sinks were supplied with hot and cold running water, liquid soap, and paper towels
- High-temperature dishwasher reached 72.4C at the dish surface during rinse cycle - good
- Bleach sanitizer solution was available in the back kitchen, 200 ppm chlorine residual detected
- Bean sprouts were held in cold water, with only a small portion left after lunch rush. Reminder to continue having only small portions of bean sprouts out at room temperature and held in ice water.
- All coolers were maintaining temperatures of 4C or colder
- All freezers were maintaining temperatures of -18C or colder
- Rice was hot held at 60C or hotter
- Food items were stored properly covered. Reminder to keep walk-in cooler organized, with good separation of raw and ready-to-eat food items.
- Ice machine was observed to be clean at time of inspection - good
- Dry storage area satisfactory
- Discussed proper cooling procedures. Reminder that large buckets of broth cannot cool quickly enough unless being constantly stirred with an ice wand. Alternatively, split broth into smaller, shallow containers to facilitate rapid cooling. |