HL PENINSULA RESTAURANT

1. Chlorine sanitizer in the sanitizing bucket was measured at 0 ppm. [Corrective Action] Ensure chlorine sanitizer concentration in the sanitizing bucket is maintained at 100 ppm. 2. Damp wiping towels observed stored on the work tables at the cookline. [Corrective Action] Store wiping towels in sanitizing buckets when not actively in use.

Bowl without handles used to scoop rice porridge. Observed most bulk foods container using bowl without handles to scoop contents. [Corrective Action] Use a scoop with handles.

Water leak observed under the 3 compartment prep sink. [Corrective Action] Repair to stop the leak.

Marinated duck and marinated pork in the drying room at the BBQ side was measured at 50 degrees Fahrenheit. Per PIC, they started the drying process last night and will be cooked today. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. Recommended to dry in the walk-in cooler. [Suitable Alternative] The meats will be cooked shortly.

1. Heavy grease accumulation on the bottom level shelf of the dim sum steamers. [Corrective Action] Thoroughly clean and maintain clean. 2. Grime accumulation on the door handles of most refrigeration units. [Corrective Action] Thoroughly clean and maintain clean.

1. Utensil surface in the high temperature dishwasher was measured below 160 degrees Fahrenheit. [Corrective Action] Ensure utensil surface reaches a minimum temperature of 160 degrees Fahrenheit for proper sanitizing. Use thermo test strips daily to monitor. 2. Grime or mold like substance observed inside the ice machines. [Corrective Action] Thoroughly clean and sanitize inside the ice machines.

Bean soup dessert on the cooling cart was observed tightly wrapped with plastic food wrap. [Corrective Action] Foods may be left slightly open to allow heat and steam to vent while cooling.

1. Hot water was turned off at the handwashing sink by the warewash area. [Corrective Action] Ensure hot water is available to properly wash hands at all times. 2. Warm water at the automatic faucets in the restroom were measured at 63 degrees Fahrenheit. [Corrective Action] Provide warm water between 100 - 108 degrees Fahrenheit.

1. Damaged floor tiles observed at the BBQ side, near mop sink, and at the warewash area. [Corrective Action] Maintain floors in good condition. 2. Grease and grime accumulation on the floors by large stock pot burners and deep fryers. [Corrective Action] Thoroughly clean and maintain clean.

1. Dumpster lids left open. [Corrective Action] Close the dumpster lids when not actively dumping trash. 2. Cigarette butts littered on the ground around the hot water enclosure and the grease collection bin. [Corrective Action] Provide a cigarette disposal container. 3. Trash bags observed left outside of the dumpster. [Corrective Action] Ensure trash bags are placed into the dumpster.

Observed raw chicken being prepped at the far right area of the kitchen. Staff did not acknowledge to using sanitizer to clean. Employee pointed to detergent and stated they do not use bleach, no sanitizer buckets observed. [CA] - Ensure raw food surfaces are cleaned and santiized after use. [COS] - Sanitizer solution prepared and area was cleaned and sanitized. Use chlorine at 100ppm. Highly recommend a sanitizer bucket for each prep area.

Lack of paper towels at the dishwashing area handwash sink [CA] - Provide soap and paper towels at each handwash sink [COS] - Restocked.