Routine health inspection.
Coolers at 4 degrees C or less (including dairy dispensing units).
Freezer at -18 degrees C or less.
Hot holding food temperatures at 60 degrees C or more.
Ambient time tracked pastries are within the sticker date and time.
Thermometers in place for cold holding units. Probe thermometer available for internal food temperature checks.
Food is labeled, dated, covered, and stored off the floor. Raw products (e.g. eggs) are not stored above ready-to-eat items.
Temperature logs maintained.
Hand washing stations are supplied with hot and cold running water, liquid soap, and paper towels.
Proper hand washing and glove use practices observed. Gloves are non-latex.
Three compartment sink is set up for manual ware washing. Hot and cold running water available. Quaternary ammonium compounds (quats) sanitizer tested at 200 to 400 ppm.
Quats sanitizer available in labeled spray bottle and in pails (wiping cloths stored in sanitizer). All sanitizer tested at 200 to 400 ppm quats.
Sanitizer is changed every two hours or sooner as needed.
It was stated that in use utensils are washed and sanitized every two hours or sooner.
Stored equipment and utensils (including chopping/slicing equipment and ice machine/bin) in sanitary condition. Ice scoops stored in clean containers.
No signs of pest activity observed at time of inspection. Premises is serviced by pest control on a monthly basis. Most recent report indicated no activity (indoor).
FOODSAFE equivalent certified staff on duty. Certificate checked is valid to April 19, 2028. |