A routine inspection completed:
- Coolers 4C; freezers -12C; hot holding units 60C or hotter; and thermometers present.
- Hand sinks stocked with liquid soap, paper towels, and running hot and cold water
- Bleach sanitizer in spray bottles and manual 3-comp sink had [Cl2] of 200ppm.
- All foods stored in food grade containers; covered; date coded; raw proteins stored separately from RTE foods; and all foods stored 6" off the floor on shelves or racks.
- No expired foods in use or for sale. FIFO rules being followed.
- General sanitation level is good. No signs of pests.
- Exhaust canopy service sticker states the next cleaning is due by Jan. 30/23. Ensure to schedule the company to come in this month.
- FoodSafe certified staff present.
- Secondary cook step, on the flat grill, is being done to all meats (beef, lamb & chicken).
- Raw, marinated chicken shawarma is frozen on the spit, and placed on the broiler to cook from frozen.
- Fresh beef and lamb is marinated and cooked on flat grill from fridge temperature.
- All surfaces, equipment, and utensils are in good working order.
- All in order.
**Ensure the aluminum foil, around the broiler, are changed every second day to prevent attraction of pests** |