General:
Handsink in front of the house: soap, paper towel, hot & cold running water available
Coolers: <4C
Freezers: -5C but no food thawed out
Hot holding units: 60 to 78C (e.g. potatoes, rice, skewers, donair meat, sauce etc.)
Donair machine is empty at time of inspection
- donair cone (beef & lamb) is cooked and then transferred to oven for finishing roast and then transferred to hot holding unit
Pop cooler: 10C only pop, juice and water (no PHF)
Manual warewashing at two compartment sinks reviewed - two drain plugs available
Bleach sanitizer @100ppm, test strips available
Dry storage adequate
No apparent signs of pest noted during time of inspection
Proper handwashing noted during time of inspection
*Orkin reports not available to be reviewed onsite, please keep service reports onsite in the future
*Thermometer not available onsite but staffs informed that they do use it to determine doneness of food. Please locate it immediately. |