Routine check of the main restaurant and bar area (Pat Quinn Restaurant).
Coolers are at 4 C/40 F or colder.
The upright 2 door cooler temperature fluctuates (but food temperature is good). Recommend an additional accurate indicating thermometer for inside of this cooler.
Hot holding - rice, soups, etc. - 60 C or hotter - good.
Cold food is reheated to 74 C /165 F before placing in hot holding equipment.
Keep daily temperature records.
No raw fish on menu. Sushi rice - with vinegar - is at 60 C. When brought out for use, it is discarded after 2 hours - good.
No raw oysters on menu. For shellfish with tags, staff are keeping tags for 90 days - good. Tags available today.
Reviewed BCCDC recommendations for using liquid pasteurized eggs for menu items with raw eggs ingredients that will not be cooked.
Hand washing sinks are equipped with hot/cold water, liquid soap, paper towels in dispensers. Disposable non-latex gloves also available.
Staff have taken Food Safe Level 2 (or equivalent). Reminder to take refresher course prior to expiry.
Uniform/hair restraint worn.
Chefs have thermometers (sanitized using quats sanitizer).
Tongs and utensils are stored in fresh cold water on prep line. Ice is used to keep water cold and water is changed after 30 minutes or when ice melts - good.
Wash, rinse, sanitize and air dry all utensils, cutting boards, etc. that are used throughout the day every 4 hours.
Wiping cloths used to wipe down food contact surfaces and counters are stored in a sanitizing solution of 200ppm quats - good. Test strips available.
Commercial dishwasher has a hot water final sanitizing rinse. Keep temperature records.
Bar area - Glassware washer has chlorine sanitizing rinse, hand sink has hot/cold water, liquid soap, and paper towels, fridge for storage of cream etc. is at 4 C./40 F or colder.
Covid-19 protocols - see WorkSafeBC website for information on infection control plan. Mask signage for customers entering common areas is posted.
Call or email your area EHO (the undersigned) if you have questions about the current or upcoming Orders respecting Covid-19.
Reviewed and left a copy of this report with GM. |