A routine inspection was completed:
- Coolers 4C or colder; freezers -18C or colder; hot holding units above 60C; thermometers present; and temps recorded daily.
- Hand sinks stocked with liquid soap, paper towels, and running hot and cold water.
- High temperature dishwasher had a rinse cycle temperature of 62C at the plate's surface, as per max/min thermometer.
- Quats sanitizer in the spray bottles and cloth buckets had strength of 200ppm.
- All foods stored in food grade containers; covered; labelled; date coded; foods stored in groups with proteins separate or below RTE foods; and foods stored 6" off the floor on shelves and racks.
- No expired foods in use or for sale.
- Perishable foods held at room temperature have designated holding times, and timers are used.
- General sanitation level is good. Exhaust canopies and filters are clean. They were professionally cleaned in January 2024, next service due in June 2024 (as per service sticker).
- No signs of pests.
- All surfaces are in good working order.
- Valid, FoodSafe certified staff preset or they possess an equivalent course.
ACTION
Immediately fix the dishwasher so the rinse cycle temperature reaches at least 82C at the manifold (or 71C or hotter at the plate's surface).
Manually wash dishes in the 3-comp sink until the dishwasher is fixed.
Use single-use, disposable items to serve food in, until the dishwasher is fixed.
Start monitoring and testing the dishwasher to ensure the rinse cycle temperature at 82C at the manifold (or 71C or hotter at the plate's surface).
***A follow-up inspection will occur on Apr. 12/24 to ensure the dishwasher is fixed. Failure to fix the dishwasher will result in the issuance of orders (correction or closure of the premises), tickets, and/or fines.**** |