Routine inspection conducted.
Temperature (coolers to be maintained at 4C or less, freezers at -18C or less, hot holding at 60C or above):
- Temperature of coolers noted at or below 4C except two display coolers at the front which were being serviced by the technician at the time of inspection.
- Freezers noted below -18C
- After lunch rush, staff was using ice bath to cool down the hot potentially hazardous food prior to storing them in coolers. Shallow pans were being used for food storage. Good.
Storage:
- All food items were stored at least 6" off the floor.
- All food products were found either in original packaging or covered inside coolers.
- Storage area was well-organized.
- Chemicals and cleaners were stored separate from food preparation areas.
Sanitation & Maintenance:
- Hand wash station was adequately stocked with hot/cold running water, liquid soap, and single-use paper towels.
- Sanitizer spray bottle and QUATS dispenser available and the concentration of QUATS noted at 200ppm.
- High temp mechanical dishwasher reached 73C on dish surface during rinse cycle.
- 3 compartment dishwashing sink and 2 comp sink available.
- Ventilation hood, equipment, ice machine, utensils, meat slicer and tongs were found in good sanitary condition.
Pest Management:
- Professional pest control company conducts routine checks.
Administrative:
- Operating permit was posted in a conspicuous location.
- Staff has valid FoodSafe Level 1 certificate.
Please contact your district EHO prior to making any service change and/or renovation. |