Routine check.
Coolers (walk in, hamburger cooler under grill, middle prep cooler, and domestic milk cooler) are at 4 C/40F or colder - good.
Second prep cooler not in use (bottom empty and upper inserts on ice with food temperature at 4 C/40F or colder) - Ice is replenished frequently and small volumes of food. - ok.
Hot holding - soup and gravy >60 C/140F - good.
Hollandais sauce - kept in steam table. Monitor temperature and if less than <60C, discard after 2 hours.
Keep temperature records for coolers and hot held food. Verify cooking times for cooked food such as hamburgers (71C) or chicken (74C).
BCCDC recommends that if you are making caesar salad dressing from scratch, to use a liquid pasteurized egg or use a commercial mayonnaise base.
Omelettes are made to order - no pooling of eggs - good.
Update your food safety plan to show hollandais sauce and provide copy to Fraser Health.
Operator and several staff have copies of valid (not expired) Food Safe (or equivalent) certificates on site. Refresh prior to expiry.
Produce is washed on site. Prep sink is available.
Hand washing sinks have hot/cold water, liquid soap, and paper towels. Recommend a stand up countertop paper towels dispenser at front server counter if wall mounted dispenser does not work.
Meat slicer is washed, rinsed, sanitized and air dried after use. Using 200ppm chlorine sanitizer for wiping cloths and food contact surfaces.
Bar dishwasher not in use. Commercial dishwasher in kitchen has a hot water final sanitizing rinse (82C+ at the gauge and 77C measured inside of the machine - good.
Premises is well organized. Walk in cooler is well organized with a lot of shelving.
Pest control contract/monitoring program is in place. No evidence of pests today.
Signature is not required. Copy of report reviewed and to be emailed to operator. |