- Bleach sanitizer solution available at 100 ppm in sanitizer pail, with wiping cloth stored in solution.
- Employee onsite demonstrated how the three-compartment sink is set up for manual warewashing. **Need proper-fitting sink drain plugs. See violation code 311 above.
- Walk-in cooler and prep cooler measured at 4C or colder.
- Freezers measured at -18C or colder.
- Hot-held items (sliced donair meats and rice) were measured at 60C or hotter.
- Secondary cook step is being done for sliced/shaved donair meat from cones - good. After secondary cook step on flat-top grill, sliced meat is placed into hot-holding units.
- Reviewed processes for leftover donair cones. For donair cones, shave/slice off any leftover meat at the end of the day and cook the shaved meat on the flat-top grill to at least 74C, then cool rapidly from 60C to 20C in 2 hours, then from 20C to 4C within the next 4 hours in the cooler. Leftovers may only be used once. For frozen cones, any portion that is still frozen can be returned to the freezer, however the thawed portions of the cone must also be shaved off, cooked on the flat-top grill, then cooled rapidly following the instructions above. Again, leftover cones may only be used once. If leftover cones are not used up the next day, they must be discarded.
- Health inspector to email BCCDC's guidelines for donair meats to operator.
- Food storage practices satisfactory.
- No signs of pest activity noted at time of inspection. |