All hand wash stations in the kitchen, at the bar and customer washrooms were fully equipped (soap, paper towel, hot and cold running water) and unobstructed. Note: Staff washrooms in back have air dryers.
All coolers were 4C or less (walk in cooler, prep cooler, bar cooler, undercounter cooler, food in inserts...etc)
Note: Inserts are not covered throughout the day - ensure turn over of 2 hours or less if not able to maintain 4C or less.
Freezers -18C or less (on cookline and upright 3 door)
Hot holding of gravy, rice, soup all higher than 60C
Reviewed hot holding process at time of inspection. Ensure foods are heated/cooked to 74C and the hot holding unit is preheated to 60C before transferring foods into hot holding unit. Ensure foods are only reheated once.
Observed proper cooling of au jou at time of inspection (ice wand at room temp to bring to approx 20C in less than an hour then transferred to walk in cooler unit to cool to 4C within 4 hrs).
Noted tossing bowls on cookline. Ensure tossing bowls are put through the dishwasher minimum once every 2-4hrs.
General sanitation satisfactory. No obvious sign of pest activity noted at time of inspection. Pest control company comes in every 3rd week.
Premises uses colour coded cutting boards.
Meat slicer appeared clean at time of inspection. Manager confirmed meat slicer is taken apart and thoroughly cleaned and sanitized after each use.
Ice machine appeared clean with scoop for ice stored outside of the ice in a holder that is secured to the side of the ice machine.
Quat sanitizer at source, in spray bottles and containers on cookline with cloths submerged all 200ppm. Bar area had spray bottle 200ppm quat - single use paper towel used to wipe.
Low temperature dish washer in the kitchen and glass washer at the bar both had 50ppm chlorine. Test strips available. |