Food service was not occurring at the time of inspection. This kitchen is used for food storage, dishwashing, and food service (through the service window). Ready-to-eat food is received from the Baird Blackstone Building food service establishment prior to service at this facility. Single-use service utensils are used according to the Coordinator.
Designated handsink and second handwashing station (at the 2-compartment sink) were both supplied with liquid soap, hot and cold running water, and single-use paper towels.
Temperatures of the upright bread freezer, chest freezer, and domestic freezer were satisfactory.
Glass-door cooler was at or below 4 degrees C and it was equipped with a thermometer.
Domestic cooler is not used according to the Coordinator. If the domestic cooler is to be used in the future, ensure it is at or below 4 degrees prior to stocking it with potentially hazardous food.
2-compartment sink was supplied with hot and cold running water. Two sink plugs were available.
Dishwasher final rinse temperature was at or above 71 degrees C (measured at 73 degrees C) at the plate level.
Dishwasher final rinse temperature was at least 180 degrees F for at least 10 seconds at the manifold level.
200 ppm QUATS sanitizer was available from the dispenser at the 2-compartment sink.
No signs of recent pest activity were evident at the time of inspection.
Pest control program is in place via Atlas Pest Control according to the Coordinator.
Staff on duty held valid FOODSAFE Level 1 course training.
Signature is not required on this report due to the COVID-19 pandemic.
If you have any questions, feel free to contact the district Environmental Health Officer. |