Observation: 3. Ice machine - do not use ice during Boil Water Notice. Visible build-up of mold/algae inside ice machine.
Corrective Action: 3. Drain, wash and sanitize inside of ice machine. Do not use ice until Boil Water Notice has been lifted.
Observation: 2. Walk-in cooler: produce observed stored on floor in cardboard boxes.
Corrective Action: 2. Keep all foods in walk-in cooler on shelves a minimum of 6 inches up off floor.
Observation: 1. Prep fridge in kitchen - raw meats observed stored above cooked or ready-to-eat foods.
Corrective Action: 1. Ensure raw meats are stored below, or separate from cooked or ready-to-eat foods.
Observation: 3. Ventilation over cooking equipment is inadequate. Kitchen is not free from excessive cooking odours, smoke and fumes.
Corrective Action: 3. Improve ventilation over cooking equipment to ensure kitchen is free from excessive heat, vapour, odour and fumes. Build-up of condensation and grease on equipment, walls and ceiling above cooking equipment, is a potential source of food contamination.
Observation: 2. Hot water not working in women's public washroom.
Corrective Action: 2. Repair hot water in women's washroom.
Observation: 1. Visible build-up of clutter and dirt observed beneath equipment and shelves in kitchen.
Corrective Action: 1. Clean clutter, dirt and grime from beneath all shelving and equipment in kitchen. Maintain regular cleaning schedule.
Observation: Sanitation log is not being maintained on a daily basis for dishwasher sanitizing rinse temperature. Waterproof thermometer is on site, however is not being used on a regular basis.
Corrective Action: Dishwasher sanitizing rinse temperature must be checked daily. Rinse water temperature must be 82C minimum. Record rinse water temperature daily on Sanitation log (sample log left with operator).