Observation: Hot cooked rice was being cooled in a food container that was deeper than 4 inches.
Corrective Action: Use shallower pans for cooling food quickly (hot food should cool from 60C to 20C within 2 hours and 20C to 4C within a further 4 hours). Foods being cooled should have temperature checked at time 0 hours, 2 hours and 6 hours.
Observation: 2) Food preparation is being conducted on prep table beside janitorial sink.
Corrective Action: 2) If food preparation is to be conducted in rear kitchen area, then the designated janitorial sink must be re-located to another area, away from food preparation areas. Submit plans to EHO showing proposed location of janitorial sink and before conducting any work.
Observation: 1) Food preparation is being conducted in rear kitchen area. This area was not originally approved as a food prep area, thus does not have adequate handwashing facilities.
Corrective Action: 1) If food prep is to be conducted in rear kitchen area, then a designated handwash sink must be installed in this area. Submit plan to EHO showing proposed location of new handwash sink and before conducting any work.
Observation: Inadequate storage space provided for dry-goods and unused equipment.
Corrective Action: A designated food storage area should be provided. Food preparation tables should be clear of any unnecessary clutter. Provide plans to EHO before making any changes to premise.