Routine inspection conducted today:
Handwash stations, including washroom, accessible, equipped with hot and cold running water, liquid soap and paper towel.
As per Manager, the handwash station noted along the cookline is not a designated handwash station. This will be verified. However, as noted during the routine inspection, many physical food preparation by bare hands were observed and due to the size of the kitchen, it will be hard for the food handlers working in the back of house to use the only designated handwash station in the front of house for handwashing.
All refrigerator units were noted at 4C or below.
All freezer units were noted at -18C or below.
All food stored protected and in the correct storage hierarchy.
Rice in the hot holding unit was holding at above 60C.
200 PPM chlorine residual detected in 2 sanitizer spray bottles.
High temperature dish machine was able to reach 72.3C at the plate level during the rinse cycle.
No sign of pest activities noted during the inspection.
General cleanliness and organization excellent. |