Handsink within the the front service area was supplied with liquid soap, hot and cold running water, and single-use paper towels.
Handsinks in both customer washrooms were supplied with liquid soap, warm and cold running water, and functional air hand dryers.
3-compartment sink was supplied with hot and cold running water and it was equipped with sink plugs. Liquid soap and paper towels were available via wall-mounted dispensers.
Walk-in-cooler (measured at 3.9 degrees C), under-the-counter cooler (measured at 0.9 degrees C), both prep. coolers, and beverage cooler were at 4 degrees C (40 degrees F) or less.
Walk-in-freezer was at -12.7 degrees C (required: -18 degrees C or less).
Hot-held food (both soups and meatballs) were at least 60 degrees C (140 degrees F) internal temperature.
Tomato slicer and vegetable slicer were in a clean condition.
Deli slicer was observed to have been added in the front service area, and it was in a clean condition. Manager informed they have not begun using the deli slicer yet. Manager is aware to disassemble the deli slicer prior to washing, rinsing, sanitizing, and air drying it upon use.
200 ppm Quaternary ammonium compounds (QUATS) sanitizer was available from the dispenser, spray bottle, and sanitizer pail with the wiping cloth.
QUATS test strips were available.
Note: Ensure to obtain Peroxide Multi Surface Disinfectant and Cleaner RTU test strips to monitor the concentration of this cleaner disinfectant if it is to be used for non-food contact surfaces. Continue using only the QUATS sanitizer for food contact surfaces. Manager informed QUATS sanitizer is used for the dining tables and chairs.
No signs of pest activity were evident at the time of inspection.
Manager on shift held valid FOODSAFE Level 1 equivalent course training (Safe Check Advanced Food Safety Certification Program, expiration date: 07-April-2027).
Permit to operate was posted.
If you have any questions, contact the Environmental Health Officer.
Signature is not required due to COVID-19. |