Three handsinks in the kitchen and front service area were supplied with liquid soap, hot and cold running water, and single-use paper towels.
Walk-in-cooler and other refrigeration units in use were at or below 4 degrees C.
Note: One under-the-counter cooler was empty and not in use. If this cooler is to be used in the future, ensure it is maintained at or below 4 degrees C prior to stocking it with potentially hazardous food.
Hot-held food was at or above 60 degrees C.
Internal food temperature checks during cooking, hot-holding, and cold-holding are conducted four times per day according to the Manager.
4-hour time tracking procedures (time-stamp) was in place for cooked steak
3-compartment sink was supplied with hot and cold running water and three built in sink plugs.
Preparation utensils are manually washed and rinsed prior to being placed into the low temperature dishwasher.
Dishwasher final rinse chlorine sanitizer residual was at 50 ppm at the plate level.
200 ppm QUATS sanitizer was available inside the sanitizer pails and from the dispenser at the 3-compartment sink.
Food storage areas were clean and organized.
Ice machine was in a clean condition.
No signs of pest activity were evident at the time of inspection.
Pest control program is in place on a biweekly basis via Ecolab. Most recent service date on February 10, 2023 noted no activity.
Pest control program is in place on a weekly basis via the mall management.
Manager on shift had valid FOODSAFE level 1 course training (expiration date: January 24, 2024).
Signature is not required on this report due to the COVID-19 pandemic.
If you have any questions, feel free to contact the Environmental Health Officer. |