Handsinks were supplied with liquid soap, hot and cold running water, and single-use paper towels.
Dishwasher final rinse temperature was at least 71 degrees C (measured at 74 degrees C) at the utensil level.
Dishwasher final rinse temperature was at least 180 degrees F for at least 10 seconds at the manifold level.
Overhead sprayer at the rinse sink near the dishwasher was operational.
3-compartment sink was supplied with hot and cold running water. Three sink plugs were available.
200 ppm Quaternary ammonium compounds (QUATS) sanitizer was available in the sanitizer pails, and from the dispenser at the 3-compartment sink.
QUATS test strips were available.
Test strips were available to monitor the concentration of the antimicrobial fruit and vegetable treatment.
Walk-in-cooler and other refrigeration units in use for storage of potentially hazardous food were at 4 degrees C or less.
Beverage cooler was at 5.7 degrees C, however contained shelf stable drinks only.
Walk-in-freezer temperature was satisfactory.
Hot-held food was at least 60 degrees C internal temperature.
Food was being thawed properly in the walk-in-cooler at 4 degrees C or less.
Light covers were encased in shatter-resistant covers in the walk-in-cooler and walk-in-freezer.
Ice machine and ice bin were in a clean condition.
Vegetable slicer and tomato slicer were in a clean condition.
No signs of recent pest activity were evident at the time of inspection.
Supervisor held valid FOODSAFE Level 1 equivalent course training certificate (Basics FST 4th Edition - Food Safety Certification, expiration date: July 8, 2024).
Permit to operate was posted in a conspicuous location.
If you have any questions, contact the Environmental Health Officer.
Signature is not required due to COVID-19. |