Premise in general is sanitary.
Hand sink in use with liquid soap, warm water and paper towels.
Food, utensils and single use items protected from contamination.
Dish washer final rinse at the plate above 71C.
200 ppm chlorine sanitize buckets in use. 3 compartment sink in use.
Freezer -18C bagels, Fridge 1.8C eggs, Pop cooler top 3.2C bacon, bottom 3.9C roast beef, hot holding units above 60C.
Ice machine is sanitary.
Prepped foods are stored in holding units for lunch rush.
Valid Permit on display in visible location.
New grease capture fume hood installed by the facility in back storage area. A contained, conventional pot cooker is being used under this fume hood. No food preparation is done in the back room as there is still no hand sink. Operator informs me building management needs a long time to install a hand sink. Cooked foods are transported to front stations to be processed then stored. Only use of the cooking unit under the fume hood is permitted, other processing of foods in the back storage area is still not permitted, such as slicing vegetables.
Facility now in compliance. Correction Orders issued on February 8, 2018 and June 12, 2018 to be rescinded.
|