All hand wash stations were fully equipped with soap, paper towel, hot and cold running water.
All coolers were 4C or less (walk in cooler, prep cooler, bar cooler, undercounter cooler...etc)
Inserts are not covered throughout the day - ensure turn over of 2 hours or less if not able to maintain 4C or less.
Inserts are covered at night to maintain temperature as some foods are not removed overnight. Ensure inserts are at 4C or less in the morning, otherwise do not store perishable foods in inserts if not able to maintain 4C or less overnight.
Freezers -18C (on cookline and 3 door)
Hot holding of gravy, rice, soup all higher than 60C
Reviewed hot holding process at time of inspection. Ensure foods are heated/cooked to 74C and the hot holding unit is preheated to 60C before transferring foods into hot holding unit. Ensure foods are only reheated once.
Reviewed proper cooling procedures with kitchen manager. Hot foods are spread out on large trays and left to cool at room temperature for approx 1 hour (to cool to approx 20C) then transferred to multi tier rolling rack in the walk in cooler unit to cool to 4C within 4 hours.
General sanitation satisfactory. No obvious sign of pest activity noted at time of inspection. Pest control company comes in every 3rd week.
Meat slicer appeared clean at time of inspection. Manager confirmed meat slicer is taken apart and thoroughly cleaned and sanitized after each use.
Ice machine appeared clean with scoop for ice stored outside of the ice in a separate container.
Quat sanitizer at source, in spray bottles and containers on cookline with cloths submerged all 200ppm.
Low temperature dish washer in the kitchen had 50ppm chlorine. Test strips available. |