Routine health inspection conducted.
- Walk in cooler at 2 degrees C.
- Prep cooler at 4 degrees C (above and below).
- Beverage cooler at 4 degrees C. Note: Non-potentially hazardous beverage storage only at time of inspection.
- Left chest freezer at -19 degrees C.
- Right chest freezer at -21 degrees C.
- Hand washing sink is unobstructed and supplied with hot and cold running water, liquid hand soap, and single use paper towels in a dispenser.
- Bleach water sanitizer available in bucket with wiping cloths at 100 ppm chlorine.
- Reviewed manual ware washing procedures with staff on site. Two sink plugs, detergent, bleach, and hot/cold running water available for manual ware washing.
- Equipment and utensils (e.g. deli slicer, vegetable slicer, chopper) maintained in sanitary condition. Sanitizing step in use (final step), per staff.
- Premises generally maintained in clean condition. Note: Some cleaning needed in hard-to-reach areas, including floor-to-wall junctions.
- No signs of pest activity observed at time of inspection.
- Note: Thermometer located in walk-in cooler appears to be inaccurate. Ensure all cold holding units (coolers, freezers) are equipped with thermometers accurate to 1 degree C. |