Hand sinks (in back, front and washrooms) were equipped with hot and cold running water, liquid soap and paper towels.
Staff observed washing hands properly and at adequate frequency. Gloves that are single use were observed discarded after each use.
Staff hygiene satisfactory: clean attire and hair coverings worn.
Food safe level 1 equivalent trained staff onsite (expiry: July 14, 2025)
QUATS for sanitizing food contact surfaces available in 2 spray bottles and at dispenser by 2- compartment sink. Solution achieved 200-400 ppm with test strips.
High temperature dishwasher measured 78.5C at the plate level after the final rinse. (required: at or above 71 C after the final rinse at plate level and 82C/180 F at the manifold for 10 sec for sanitation of equipment and utensils)
2- Compartment sink supplied with hot and cold running water, QUATS sanitizer and drain plug.
Drying racks above were clean as equipment/utensils air dry.
Equipment (including the deli slicer) and utensils were observed clean in storage Deli slicer was thoroughly cleaned and sanitized during the inspection by staff after slicing meant. Great job!
In-Use utensils on the counter (knives, cutting boards) are reported to be washed and sanitized every 2-3 hours.
Stand up cooler measured at 3.6 C ambient air temperature (required at or below 4C)
Undercounter cooler in back was at 3.0C
Freezer in back was at -19.0 C (required at or below -18)
Prep table under counter cooler was at 2.6C
Prep table top was covered when not in use.
Guacamole internal temperature measured 3.0C and shredded turkey was at 4.0C
3-door under counter cooler in front was at 3.4C
Refrigeration units were equipped with accurate thermometers
Self serve beverage cooler measured 2.8 C
Hot held demi-glaze measured 65.6 C (required: at or above 60 C)
Hot held pulled pork was 67.2 C internally.
Turkey cooked overnight in oven, pulled out in the morning and shredded at room temperature by hand when turkey is not too hot to handle. After shredding in shallow metal pan, the turkey is moved to the under counter cooler in back to cool to at or below 4C. Cooling curve is properly followed and temperature logs are maintained daily. (Required for cooling hot potentially hazardous foods: from 60 C to 20C in two hours or less, and 20C to 4C in 4 hours or less). Internal temperature of shredded turkey cooling in cooler measured at 13.0C after 2 hours from when it was removed from cooking in the over (recorded cook temperature was 78C when removed from oven)
Products in freezer are thawed in cooler, but turkey is thawed in oven as part of cooking process.
Products in coolers, freezers and dry storage were covered and stored off the ground. Raw meat stored on the lowest shelf away from RTE food.
Utensils in prep table food stored with handles extending out from food (not in contact with food)
Probe thermometer available.
Chemicals not observed stored by food or food containers
Overall sanitation of premises satisfactory; floors, walls and ceiling clean (with exception of code 306 above)
No signs of pest activity during inspection.
Health permit is posted in a conspicuous location. |