Routine inspection conducted:
-Handwash station adequately supplied with liquid soap, paper towels and hot/cold running water.
-Coolers operating at/below required temperature of 4'C; Freezers operating at/below required temperature of -18'C.
-Thermometers available for temperature monitoring.
-General food storage practice satisfactory. Most foods are properly covered and contained in food grade containers, except mentioned above.
-Low temperature dishwasher achieved >50ppm chlorine at the plate level after final rinse.
-Ventilation canopy hood serviced and maintained. Good until Feb 2020.
-No evidence of pest activity observed. Professional pest control company contracted. Recent reports to be checked during the follow-up inspection.
-Washroom handsinks satisfactory.
-Cook line is maintained in sanitary condition. Good.
Discussed about facility's repeated issues observed in previous inspections. Improvement required for general operational practices.
It is the operator's responsibility to ensure all staffs are properly trained regarding the following practices:
All food prep surfaces must be sanitized prior to any food prep in the morning, after each possible contamination and every 2 hours during operation.
100-200ppm chlorine solution must be available for use AT ALL TIMES.
Proper handwashing after each possible contamination before returning back to food prep.
In addition to the above, a good temperature monitoring system should be implemented. All coolers must be operating at/below 4'C. Check every morning as well as during operation. If the cooler is operating above 4'C, DO NOT store any potentially hazardous foods (cooked foods, dairy products, meat/seafood) in the unit. Start recording temperatures on the logs provided at this time.
Follow-up inspection to be conducted on/before Thursday, August 15, 2019. Please contact the health inspector for any questions or concerns. |