A routine inspection was conducted, the following observations were made:
- Coolers 4C or colder; freezers -21C; hot holding units 60C or hotter; and thermometers present.
- High temperature dishwasher had a rinse cycle temperature of 73C at the plate's surface, as per max/min thermometer.
- Hand sinks stocked with liquid soap, paper towels, and running hot and cold water.
- Bleach sanitizer present with [Cl2] of 200ppm.
- General sanitation level is good. Great work by all staff in maintaining the sanitation level. Exhaust canopy and filters are clean.
**Have the lower shelf, storing the bottles of oil, washed as there is accumulation of oil on it. Remove all items off the shelf and wash it, ensure this is done regularly.
- No signs of pests.
- Secondary cook step of donair meats done on the flat grill.
- Reheating of foods done in the hot holding unit, or in the microwave prior to placing in the hot holding units. Staff explained that the hot holding units are able to reheat foods above 74C within 1 hour. If food is not hot within 1 hour, reheating MUST be done in the microwave.
- Foods stored in food grad containers; covered; labeled; date coded; stored in groups with raw proteins below and/or separate from RTE foods; and foods stored 6" off the floor on shelves or racks.
- No expired foods in use. FIFO rules being followed.
- FoodSafe certified staff present.
- Staff's personal items stored separate, and away from restaurant foods and containers.
- All containers, lids, equipment and utensils in good working order. Throw away any cracked, chipped, or broken items as they will allow bacteria to live and grow on damage items.
- All in order. |