Routine inspection conducted. The following observations were made:
1. Temperatures
- Dual-door stand-up stainless steel cooler at 3C
- Prep cooler (top) at 2C and 0C (bottom)
- Undercounter dairy cooler at 2C
- Freezer compartments at -14C
- Hot-held inserts all at > 60C
- Soups hot-held at > 60C
- Temperature logs maintained every 2 hours and were up-to-date on database
- Cooler units equipped with accurate thermometers
2. Hygiene and Sanitizing
- Hand wash stations x 3 all adequately stocked with hot/cold running water, liquid soap, and single-use paper towels
- Dispenser releases approximately 400 ppm quaternary ammonium compound (QUATS). QUATS test strips available on-site
- 3-compartment sink set up to wash, rinse, and sanitize. Staff reminded to fully immerse all utensils inside the solution for 2 minutes before air-drying on the rack
- Sanitizing pails x 3 all contained 200 ppm QUATS
- Drink mixer sanitizing containers x 2 all contained 200 ppm QUATS
- Proper glove use observed - no used gloves observed at time of inspection
3. Storage
- Tongs for sandwiches securely stored on holder in sandwich prep area
- All food products are elevated at least 6" off the floor - good
- All ingredients are appropriately dated by date of preparation and "use-by" date. No products were past their "use-by" date
- Products are all in original containers / bags. Otherwise they are fitted with a metal lid
- Sugar adequately stored in food bin, lid tightly closed during inspection
4. Pest Control
- Facility contracts professional pest control company to conduct routine audits. Last audit conducted on Nov 1, 2018 did not reveal any signs of pest activity indoors. Pest control company recommended that dishpit area be kept free of any stagnant water
- Facility is in good sanitary condition - no rodent droppings or signs of rodents observed during the inspection
- Back door is tightly shut, no entry points observed in receiving area
5. Administrative
- Supervisor states that she took FoodSafe 1 approximately 4 years ago. Email me FoodSafe 1 certificates by Dec 7, 2018
- Permit posted and up-to-date
6. The following also require your attention:
- Small amount of grime / dust starting to accumulate behind ice cappuccino machines and inside shelving next to the Drive-Thru - remove the dust / grime at the end of the day
- When sanitizing, remember that utensils have to be fully immersed |