Routine health inspection conducted.
- Coolers at 4 degrees C or less.
- Freezers at -16 to -22 degrees C.*
- Hot holding internal food temperatures (soup) at 60 degrees C or more.
- Thermometers available for cold holding units.
- Food is stored off the ground, covered, and raw animal products are not stored above ready-to-eat foods.
- Hand sinks are supplied with hot and cold running water, liquid soap, and paper towels. Proper hand washing practices observed during inspection.
- Bleach water sanitizer available in labeled spray bottles at 100 ppm chlorine (hypochlorite).
- Two compartment ware washing sink supplied with hot and cold running water.
- Low temperature dishwasher measured 45 degrees C and 50 to 100 ppm chlorine (hypochlorite) in the rinse residual at the utensil surface (minimum required: 50 ppm chlorine).
- Equipment and utensils stored in sanitary condition.
- Ventilation canopy in clean condition.
- No signs of recent pest activity observed. No gap observed at back door noted on previous routine health inspection report.
- Temperature logs maintained
Note: One can of ketchup was voluntarily discarded by operator at time of inspection as it was observed to be significantly dented. Reminder to ensure bulging, damaged or dented cans are either discarded or returned to supplier.
*Exception: One cooler at -8 degrees C at time of inspection. Food items are frozen, freezer may be in defrost. Monitor and adjust or service as needed to maintain -18 degrees C or less. |