Routine inspection conducted today:
Handwash stations, including staff washroom, accessible, equipped with hot and cold running water, liquid soap and paper towel.
All refrigeration units were holding food at 4C or below.
All freezer units were holding food at -18C or below.
Note: Current time of inspection is 2:00 PM, facility closes at 3:00 PM, therefore all hot hold units were turned off and as per staff, the food will be discarded.
Food not in active used were stored protected, in the proper storage hierarchy and off the floor.
Proper thawing observed - food were being defrosted in the walk-in cooler.
Dipper wells were turned on and running at the time of inspection.
Proper dispensers, with handles, are in used for the bulk food containers - keep in mind to keep the handles extending out of the food products.
Sink & Surface Cleaner Sanitizer containers were available along the cook line - concentration satisfactory.
Drain plugs available for the 2-compartment sink.
High temperature dish machine was registering at 183F at the rinse temperature gauge and 71.0C at the plate level during the rinse cycle.
No signs of pest activities noted during the inspection.
General sanitation and organization excellent. |