Observation: Potentially hazardous foods stored hot are not kept at or above 60ºC /140ºF during hot holding. Cooked bacon and gravy hot-holding at 58C, at time of inspection.
Corrective Action: Cooked foods must hot-hold above 60C. (Temperature of hot-holding unit increased at time of inspection). Monitor and record hot-holding temperatures daily, to ensure temperatures maintained above 60C (as per your Food Safety Plan).
Observation: Accurate thermometers not available or used to evaluate refrigerated storage temperatures in sandwich prep table.
Corrective Action: Please provide thermometer for sandwich prep cooler. Maintain temperature at 4C, or below. Keep cover closed when not in use.
Observation: Hot running water, under pressure, not provided in washroom (Customers and staff share 1 washroom).
Corrective Action: Hot water in washroom must be reconnected ASAP. Please provide hand sanitizer in washroom,to be used in addition to handwashing, until hot water is reconnected.
Observation: Effective measures not used to control entrance (rodent and insect proof construction) and harborage of rodents, flies, cockroaches and other vermin.
Corrective Action: Screen door required at back entrance!
Observation: Bare, wooden floors in dry storage area.
Corrective Action: Please paint wooden floors in dry storage area, to provide a light in colour, easy to clean, non-absorbent floor finish.