Follow-up inspection to routine conducted on July 6, 2018 (RPT#: JMAA-B2ETKY).
Significant improvements have been made:
1. Walk-in cooler maintains a temperature of 3.4C. The compressor unit has been changed and the roof on top of the compressor has been replaced by chain-link fencing, allowing hot air to escape. Operator has complied with correction order - no potentially hazardous foods were present in the walk-in cooler at time of inspection.
2. Paper towel dispenser has been added back on to the employee washroom
3. Ventilation slats are now in sanitary condition. Cleaning has been done in the following areas: along the walls of the facility and in the dry storage area. Additional cleaning and around the cook line still needs to be conducted by July 16, 2018
In addition, the following issues corrected during the routine inspection were re-checked for compliance:
- Glasswasher continues to maintain a final rinse chlorine residual of 100 ppm - good
- No signs of pest activity, including presence of rodent droppings, were observed at time of follow-up inspection
- Sanitizing pail contains 200 ppm chlorine residual. Food service manager understands that sanitizer should not be rinsed off prior to wiping food contact surfaces
Reminder:
1. Cool foods from 60C to 20C in 2 hours, and from 20C to 4C in 4 hours. This is especially important for foods with high liquid content, such as cream-based soups. Ensure that you use shallow containers, ice wands and/or ice baths, add ice to the cooling process, and only cover the food items after they stop releasing steam.
2. FoodSafe 1 certificates taken on or before July 29, 2013 will expire on July 29, 2018. You must renew your FoodSafe 1 before July 29, 2018 via the FoodSafe 1 Refresher Course Online
No additional concerns at this time. You may now place potentially hazardous foods, such as meats and seafood, inside the walk-in cooler. Correction order rescinded - all requirements have been met to the satisfaction of the Environmental Health Officer.
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