Food Safety Review

Gading Serpong

February 18, 2024

Minimum Restaurant Standards

• 1.4 Incorrect temperatures documented for coleslaw on the Food Safety Checklist.
Temp range for cold foods: 33°F - 40°F (~1°C - 4°C)

Employee Health and Hygiene

Handwashing facili�es and proper handwashing

• 2.2 Single use paper towel is not made available at the handwashing sinks. Recommended a
dispenser for sanitary use of disposable towels.
• 2.3 The handwashing sink and backup were not operable upon our arrival due to a leak. The
primary cook handwashing sink had excessive silicone at the drain. The silicone buildup can
become a harbor for bacteria, food debris- which can become a pest atractant.
 Temperature Management

Cold Food Temperatures

• Prepped shrimp internal temperature recorded at 63°F.
Temp range for cold foods: 33°F - 40°F (~1°C - 4°C)

Product Contamina�on
• 4.1 Unapproved supplier for friter (see Restaurant Standards Review). Excessive ice build up on
boxes in walk in freezer.
• 4.3 Food Contact surfaces are not properly cleaned and poses a risk for possible contamina�on
with s�cker residue present on dishes stored as clean

• 4.4 Sani�zer not set up in restaurant.

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• 4.5 Food stored directly on freezer floor, Frestea botles stored on dry storage floor

Pest Control and Cleanliness

• 5.2 Ants found at the drive thru window and on wall into prep area, fruit flies observed at the
trash receptacle in the dining room.
• 5.3 Drive through window le� with a crack larger than ¼ inch