Routine inspection conducted:
-Handwash station adequately supplied with liquid soap, paper towels and hot/cold running water.
-Coolers operating at/below required temperature of 4'C; Freezer operating below required temperature of -18'C.
-Thermometers available for temperature monitoring. Chef checks the temperature on a regular basis during the day. OK.
-Ventilation canopy hood serviced 3 days ago, but sticker is missing. Invoice checked to confirm at this time.
-No evidence of pest activity observed at this time.
NOTE: When preparing for food for catering orders, ensure to take small amount of food out from the walk-in cooler/freezer each time, so that all can be used within the next 30 minutes. Ensure no potentially hazardous foods (i.e. cut fruits, cooked foods, meat/seafood) are placed at room temperature for more than 2 hours- during prep/cooling/packaging, all together.
NOTE: Ensure to have the back screen door closed at all times to prevent pest entrance.
NOTE: Operator wants to remove the mop sink and place extra storage unit instead. Health inspector will review the file and this will be discussed again during the follow-up inspection.
Follow-up inspection will be conducted on Monday, Jul 15, 2019. Please contact the health inspector for any questions or concerns. |