Walk-in-cooler and front beverage coolers were at or below 4 degrees C.
One-door prep. cooler contained raw whole vegetables only. Ensure this cooler is maintained at or below 4 degrees C if it is to be used to store any cold potentially hazardous food (e.g. sliced vegetables) in the future.
Upright freezer in the separate stock room had a satisfactory temperature.
Hot-held food was at or above 60 degrees C in the rice warmers and front steam tables.
Refrigeration temperature log was being maintained for this month.
Chicken cooked from this morning was undergoing the cooling process in the walk-in-cooler and it was within the time-temperature control critical limit for proper cooling.
Cooling time-temperature controls were reviewed: Cool food quickly from 60 to 20 degrees C or less within 2 hours maximum and 20 to 4 degrees C or less within 4 hours maximum.
Cooked chicken from yesterday was at or below 4 degrees C internal temperature in the walk-in-cooler.
Operator informed they have been portioning the chicken pieces into separate storage containers in the walk-in-cooler prior to re-combining it into a larger container in the walk-in-cooler.
Both handsinks were supplied with liquid soap, hot and cold running water, and single-use paper towels.
100 ppm chlorine sanitizer was available inside both sanitizer pails with wiping cloths in the front service and back food prep. areas.
3-compartment sink was supplied with hot and cold running water and it was equipped with sink plugs.
Ware-washing was not occurring at the time of inspection. Manual wash, rinse, sanitize, and air dry method was reviewed.
No signs of recent pest activity were evident at the time of inspection.
Ventilation hood panels, ice machine and ice bin appeared clean at the time of inspection.
Operator with valid FOODSAFE Level 1 course training (expiration date: June 20, 2023) was present on shift. Operator is to renew their FOODSAFE level 1 or equivalent course training before June 20, 2023. Refer to www.FOODSAFE.ca for information on the FOODSAFE level 1 refresher course.
Dry goods were covered and stored off the floor.
Signature is not required on this report due to the COVID-19 pandemic.
If you have any questions, contact the district Environmental Health Officer. |