Note: Premises has two 2 compartment sinks that they were previously approved to use as their dishwashing sinks and prep sink. As discussed, you must use the proper 3 compartment sink method: wash dirty dishes with soap and water in first compartment, rinse dishes in second compartment, and fill 3rd compartment with mixture of bleach and water (1 tsp bleach per 1 liter of water) and submerse dishes for at least 2 minutes before allowing to air dry. Vegetable washing/food prep using this sink cannot be done at the same time as dishwashing.
Handsink (behing the door entrance to kitchen) was equipped with liquid soap, paper towels, hot/cold running water
-Prep cooler across stoves: 3.8 deg C
-2 door prep cooler by kitchen entrance at 3 deg C
-Coolers across dry storage room at 4 deg C or less
-Hot held rice: 67 deg C
-All freezers at -18 deg C or less (2 chest freezers in dry storage room, 1 chest freezer in dining area)
-Bleach water sanitizer available in rag bucket by the dishwashing sinks at 100 ppm chlorine residual
-Staff has FoodSafe
-Permit is posted in front area by entrance
-General sanitation is satisfactory, ensure to continually organize your kitchen and remove any items not needed (old plastic containers, etc).
-No signs of pests at time of inspection
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