TAPSILOG BISTRO

Containers of meat was on floor under the shelving inside the walk in cooler. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Water was shut down from the bottom knob for the food prep sink. [CA] Repair/fix plumbing problem to provide hot running water at minimum 120F at the food prep sink.

Food container for cooling did not have enough ice and food container were not fully submerged in ice. [CA] When cooling PHF's, food container shall be fully submerged in ice to allow rapid cooling. [COS] More ice was added under the containers.

Cardboard in use to line floor. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent. [COS] Cardboard was removed.

Spray bottles with chemical cleaners lack common name. [CA] Chemicals once removed from original container shall be labeled with common name.

Containers of raw chicken and pork on the floor inside the walk in cooler. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Large containers with food ingredients lack common name. [CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable.

Accumulation of debris on the equipment. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Sanitizer spray bottle lack common name. [CA] Chemicals once removed from original container shall be labeled with common name.

Lack water at the hand washing sink in the kitchen area. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds at all times.

Upholding freezer has shrimps, fish and pork chop next to each other. [CA] Food shall be stored according to the shelving requirements and pork chops shall be stored separately from the sea food. Pot with garlic has a tea cup in use as a scoop and handle was touching food. [CA] Handle shall not touch the food to prevent cross contamination.

An employee was wearing gloves while cooking food, after opening hand washing sink's nob employee takes off his gloves. The employee did not wash hands during the gloves changing process and proceeds to cooking food after wearing gloves. [CA]An employee must wash hands in between changing gloves. Gloves shall be properly used and changed when required.

Hand washing faucet in the kitchen was leaking. [CA] Repair/fix leakage.

1. Handwashing sink in the kitchen area lack soap and water. (water was closed due to leakage problem). Handwashing sink in the restroom lack soap. [CA] Handwashing facilities shall be equipped with handwashing cleanser in dispensers. [COS] PIC provide pump soap - temporary fix. 2. Handwashing sink in front next to ice machine has a jug with scoop in it. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. A handwashing facility shall not be used for purposes other than handwashing. [COS] PIC took the jug out from the hand washing sink.

Lack test strips. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing. Facility use chlorine and it must carry chlorine test strips.

Facility using cardboard boxes to line shelving and flooring. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent. Use nonabsorbent, easilycleanable mats to line shelving and floor.

Oil debris behind the cook line. [CA] Clean and sanitize hard to reach areas more frequently.

Small refrigeration connected with walk in refrigeration lack monitoring thermometer. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

Food inside the food prep table and small refrigeration was at 43F -44F. Per PIC, Those units are constantly opening and closing therefore little off temp. [CA] PHFs shall be held at 41°F or below or at 135°F or above.

Facility has two one burner stoves and one burner out of two is not completely under the hood. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment. Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. [SA] Remove one burner or adjust cooking equipment so all the equipment have a 6 inches overhang.