Previous inspection report (RPT#: JMAA-B8RVMT) printed out for operator. Current and valid FoodSafe certificate was acquired from the operator (Expiry: Jan 20, 2024).
Please ensure that, moving forward, the following is adhered to:
Bleach sanitizing pail should be switched every 2 hours
Temperature logs should be updated TWICE a day to ensure that coolers are functioning properly
Rack had been acquired by operator for drying dishes, to be used after dishes are washed, rinsed, and sanitized. Ensure that you do not store any cleaned and sanitized dishes in the sinks
System in place for sauces: sauces that are used frequently with high turnover (mayo, chipotle, herb dressing, mustard) will be kept out during the lunch rush with ice packs. Operator estimates that typical turnover time is one hour. Extra bottles are kept inside the bottom of the "sub bar" cooler. Other flavours include teriyaki sauce, cajun, BBQ, sweet onion, caesar, ranch, jerk sauce stays at the bottom when not in use.
Your area has very limited space. Ensure that you do not wash dishes at the same time that food preparation is occurring. |