Observation: Foods stored in condiment section of sandwich prep table, recorded at temperatures above 4C.
Corrective Action: All potentially hazardous foods must be kept at temperatures at, or below, 4C. Condiments used for sandwich prep must be stored in a refrigerated unit, or stored on ice for periods of less than 2 hours. Monitor temperatures with a thermometer to ensure temperatures stay at, or below, 4C. Please provide Food Safety Plans for all foods prepared at the sandwich prep table.
Observation: Handwash basin in food prep area does not have a wall mounted, liquid handsoap dispenser near sink.
Corrective Action: Please provide a wall-mounted, liquid handsoap dispenser above handwash basin in food prep area.
Observation: Bare, wooden shelving used in kitchen area for storage.
Corrective Action: Wooden shelving is not an appropriate shelving surface for a commercial kitchen. Please change shelving to provide a light-in-colour,non-absorbent, easily cleaned surface.
Observation: Hot foods must hot-hold at 60C/140F, or above. Cooked chicken hot-holding unit temperature recorded at 135C at time of inspection. (No foods were in unit at time of inspection).
Corrective Action: Please ensure all cooked foods hot-hold at 60C/140F, or above. Please provide Food Safety Plan for cooked chicken products.