Reminders:
- Bucket of bean sprouts were held under cold running water, measured to be below 4C - good. Small portion of bean sprouts held in colander on ice - good. Ensure ice water level is high enough to provide contact with the bean sprouts in the colander.
- Cooked rice cooling in container on countertop, still steaming - ensure to cool all foods from 60C to 20C within two hours, then fro 20C to 4C inside the cooler within the next four hours.
General comments:
- All hand washing stations were supplied with hot and cold running water, liquid soap, and paper towels
- Sanitizer solution in buckets for storing wiping cloths measured to have 100 ppm to 200 ppm chlorine (bleach)
- Low-temperature chemical dishwasher dispensed greater than 50 ppm during rinse cycle, detected at the dish surface - good
- All coolers were maintaining temperatures of 4C or colder. *Ensure each cooler is equipped with its own separate thermometer
- Freezer measured to be at -20C
- Ice machine maintained in sanitary condition. Meat slicer was in use at time of inspection - ensure to thoroughly clean and sanitize after use. Ventilation canopy maintained in sanitary condition.
- Dry storage areas satisfactory
- General sanitation satisfactory
- No signs of pest activity noted at time of inspection
- Operator has valid Foodsafe Level 1 certification
- Note: Mop bucket must be emptied at the end of each day |