Handwashing facilities maintained.
Premise sanitation is satisfactory.
Professional pest control service in place.
No signs of pest activity observed.
2 compartment sink correctly set-up for manual dishwashing (Sanitizing sink 100 ppm chlorine)
Wiping rags in use stored in dilute bleach sanitizer (100 ppm chlorine)
Pearl warmer unit 64 C, Upright freezer -11 C, 2 door upright cooler 4 C
Prep cooler 4 C, Fishball warmer 65 C
2 hour monitoring system in place for room temperature storage of cooked tapioca pearls.
Note: Ensure production dates of waffle batter is noted on containers.
FHA COVID-19 bulletin provided and discussed.
Premise currently operating as take-out only with social distancing system in place.
The best way to protect yourself, your employees and your customers from the COVID-19 virus is it to:
Make sure you and your employees wash hands frequently and thoroughly using soap and water; scrub hands for at least 20 seconds
Practice social distancing amongst workers wherever and whenever possible
Require social distancing for your customers. Have them maintain a distance of at least 2 metres from others
Stay home if you are sick
Cover your mouth and nose when coughing or sneezing. Wash your hands immediately afterward
Minimize handling of take-out containers (e.g. coffee cup lids)
Customer containers, such as coffee cups or other reusable containers must not be refilled
Clean and sanitize food contact surfaces routinely using an approved sanitizer such as bleach. Prepare the solution by mixing 4 ml of 5.25% unscented bleach per litre of water (200 ppm). If you use a higher concentration the solution must be rinsed off with potable water
Clean and disinfect frequently touched surfaces (e.g. doorknobs, cash registers, service counter etc.) using an approved disinfectant such as bleach. Prepare the solution by mixing 20 ml of 5.25% unscented bleach per litre of water (1 000 ppm). After applying the disinfecting solution allow it to air |