FOOD PREMISES INSPECTION REPORT for Non-Compliant Critical / Non-Critical Items. Full House Chinese Restaurant 74 Old Placentia Road, Mount Pearl, NL

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1 / Items For additional information on the process, please see: Food - Follow-Up May 29, 2018 All surfaces to be smooth, cleanable, non absorbent with tight joins. Ensure all surface finishes throughout the kitchen meet this standard. (Bare wood, damaged walls & screen door) Food - Follow-Up May 22, Adequate Handwashing Facilities Supplied and Accessible Provide single separate handwash sink in good working order in food preparation and handling area Proper disposal of sewage and waste water Provide cap for grease trap Adequate lighting; lighting protected Replace missing protective lights cover. Refinish damaged walls and screen door to the required standard as well as the wall/ area behind the handsink. Replace stained ceiling tiles in rear storage area Proper location of thermometers and thermometers working accurately Provide thermometers in all coolers holding potentially hazardous foods. Ensure they are in good working order and discard/remove those that are not working. Page 1 of 6

2 / Items For additional information on the process, please see: Food - Follow-Up May 22, Temperature logs maintained for refrigerated storage units Monitor all cooler temperatures at least daily and record in onsite logbook. Food - Annual Apr 26, Hands Cleaned and Properly Washed Provide single separate handsink in good working order. CDI - Alternate sink temporarily available Food Contact Surfaces Cleaned and Sanitized Clean and sanitize all food preparation surfaces prior to food preparation and handling. Large cutting block/ table in insanitary condition. To be cleaned and sanitized. CDI - Large stand alone cutting block on stainless steel table cleaned and sanitized during inspection. All counters sanitized during inspection Equipment in good repair, cleaned and sanitized Clean and sanitize all cooers and shelving inside and out, including walk in cooler floor and handles. Replace broken freezer door handles Proper disposal of sewage and waste water Repair damaged wall behind dishwasher and large sink not in use (no faucets present). Remove this sink or provide it in good working condition. Repair all damaged surfaces in kitchen to following standard; Smooth, cleanable, nonabsorbent with tight joins. Provide separate handsink with plumbing in good working order. Page 2 of 6

3 / Items For additional information on the process, please see: Food - Annual Apr 26, 2018 Clean kitchen - under and behind equipment and shelving. Replace water stained ceiling tiles in rear by walk in cooler Adequate protection from vermin and insect pests Remove droppings from beneath dishwasher/counter. Clean and sanitize area Proper location of thermometers and thermometers working accurately Provide all thermometers clean and in good working order in coolers holding potentially hazardous foods Temperature logs maintained for refrigerated storage units Monitor and record at least daily temperature checks in all coolers holding potentially hazardous foods. Food - Routine Dec 01, Adequate Handwashing Facilities Supplied and Accessible Ensure soap and paper towels are available for washing hands and drying them properly. Very important after touching raw meat, doors, changing tasks and wash hands before entering the kitchen preparation area. Food - Annual Apr 26, Appropriate procedures followed for mechanical and/or manual dishwashing The mechanical dishwasher is not reaching a final rinse temperature of 180F for sanitizing. Service the dishwasher immediately. Page 3 of 6

4 / Items For additional information on the process, please see: Food - Annual Apr 26, 2017 The kitchen flooring needs to be repainted and sealed Food handlers properly attired Food handlers in the kitchen must wear clean aprons and hair covers at all times Other Food Storage (6"): Ensure food products inside the walk-in cooler are cooler are stored 6" of the floor at all times. Food - Complaint/Demand Insp. Jan 30, 2017 Additional cleaning required in the kitchen and storage areas. Clean under and behind equipment Adequate protection from vermin and insect pests Do not leave the rear door propped open for deliveries or any other reason. Clean any mouse droppings found in the facility immediately, and do not leave any food products on the floor Other Food products must be stored 6" off the floor at all times. The operator must provide racks to store foods off the floor. Page 4 of 6

5 / Items For additional information on the process, please see: Food - Follow-Up Oct 19, 2016 Compliant at the time of this inspection Food - Routine Oct 12, Proper Cooling Time and Temperatures Incorrect cooling procedure used to cool rice onsite; operator corrected immediately. Cooked food products should only be left to cool at room temperature for minutes maximum, and should be portioned into smaller containers to allow for rapid cooling Proper Thawing Procedures for Frozen Food Raw meats being thawed at room temperature in stagnant water. Raw meats should be thawed overnight in the cooler or using continuous cold, running water over the products with continuous drainage. Do not thaw meats in stagnant water Food Separated and Protected Incorrect storage of raw meats onsite. Raw meats must be stored separate or below other food products at all times Equipment in good repair, cleaned and sanitized Ensure the ice machine is cleaned, sanitized, and procedures documented at least once a month Food contact surfaces properly constructed or located, acceptable material The large white cutting block in the kitchen needs to be refurbished or replaced. Page 5 of 6

6 / Items For additional information on the process, please see: Food - Routine Oct 12, Adequate protection from vermin and insect pests Repair the back screen door and provide new weather stripping. Page 6 of 6