Kitchen:
Handsink fully stocked with hot and cold running water available.
Prep cooler insert level: pickles 4 C, onions 4 C;
drawer level: gravy 2 C, country gravy 3 C, cheese 2 C.
Undercounter freezer -18 C.
Hot holding: gravy 71 C, hollandaise 62 C, mashed potato 63 C, sausage 74 C.
Hashbrown on grill 64 C.
Walk in cooler 4 C. Walk in freezer -15 C.
High temperature dishwasher 71.3 C at plate , 82 C gauge.
Ice machine in satisfactory condition.
Front Service Area:
Ice cream chest -12 C; dipper well on for scoops.
Beverage air undercounter cooler 2 C.
Cold well inserts: yogurt 4 C, salsa 3 C; undercompartment 2 C.
General:
All areas have quat sanitizer bucket for wiping cloths, ~ 400 ppm detectable in all of these --> as per the manufacturer's label, the concentration should be ~ 200 ppm, therefore have dispenser adjusted. Test strips available on-site.
- Foodsafe staff on-site
- Monthly pest control by PCO
Comment:
Operator inquired about the use of disposable gloves in the kitchen, as per the BC Food Premises Regulation,glove use is not mandatory nor legislatively required. However, if you have a cut or open sore, disposable gloves may be appropriate.
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