-Handsinks were supplied with liquid soap, hot and cold running water, and single-use paper towels.
-Staff were observed properly washing their hands and wearing single-use gloves at the time of inspection.
-Designated prep. sink was in good working order.
-3-compartment sink was supplied with hot and cold running water. Three sink built-in plugs were available.
-200 ppm Quaternary ammonium compounds (QUATS) sanitizer was available in the third compartment sink and sanitizer pails.
-Chlorine test strips and QUATS test strips were available.
-Preparation utensils are manually washed, rinsed, sanitized via the 3-compartment sink method, then placed through the low temperature dishwasher, and then air dried.
-Walk-in-cooler and other refrigeration units were at 4 degrees C (40 degrees F) or less.
-Refrigeration units were equipped with thermometers.
-Probe thermometer was available.
-Toppings were at 4 degrees C or less in the front refrigerated inserts.
-Raw meat was stored separately from ready-to-eat food in the walk-in-cooler.
-Food products were covered inside the walk-in-cooler.
-Hot-held food was at 60 degrees C (140 degrees F) or hotter.
-4 hour time-stamps were in place for cooked steak.
-Cooking temperatures (internal food temperatures and grill temperatures) are checked in accordance with the corporate food safety plan and recorded up to four times per day.
-Cooking temperatures were reviewed.
-Shatterproof light covers were in place above the cook line and inside the walk-in-cooler. Fan covers appeared clean in the walk-in-cooler.
-No signs of pest activity were evident at the time of inspection. Pest control programs were in place: twice per month via Ecolab and on a weekly basis via the mall management.
-Manager on shift held valid FOODSAFE Level 1 course training (expiration date: June 26, 2026).
If you have any questions, contact the Environmental Health Officer.
Signature is not required due to COVID-19. |