Routine inspection conducted for downstairs area (upstairs has a separate permit):
Note: Operator sells foods that are made in the upstairs kitchen by the upstairs kitchen operator. These foods are: Pickled Goat and Chicken, kept in two plastic containers with scoops, goat soup (individually packaged), chicken kebabs (kept in large plastic container) and potato salad (individually packaged). These foods are kept refrigerated. Ensure the labels are placed on them at all times.
This operator makes the following two cooked food items himself at this premises: rotisserie chicken and fish & chicken pakoras. Rotisserie chickens are made and packaged in the upstairs kitchen and brought directly to customer. Ventless portable deep fryer by the back exit door area is used for deep frying fish and chicken pakoras as was previously approved.
All temperatures satisfactory:
-There is a plastic barrier separating the trays of raw meats and the containers of cooked/ ready to eat foods.
-large meat display cooler (by handwash station): 2.4 deg C
-meat display cooler by kitchen entrance: 2.5 deg C
-All meats covered, tongs available in each meat tray with handles kept outside meat
-Large freezer in front area at -20 deg C
-Walk in cooler: 3.1 deg
-All display meat coolers have light bulbs with protective covers on them
-Handsink equipped with liquid soap, paper towels, hot/cold running water
-Meat slicer clean, free of debris
-2 compartment sink with bleach available to sanitize
-Bleach water in rag bucket at meat cutting station at 100 ppm chlorine residual
-back door closed at time of inspection
-no signs of pests
-general sanitation good
-Operator has valid FoodSafe card (posted in the same picture frame as their permit) |