Routine inspection conducted
Note: Operator has stated they are operating under the name "Club Service Demonstrations" (CSD) and is not affiliated with Professional Warehouse Demonstrations.
Temperatures:
Chest freezer (Danby): -26.4°C
Upright fridge/freezer: 2.0°C / -22.6°C
Sampling stations with perishable products equipped with coolers with ice packs. All units measured <4.0°C at time of inspection.
Carafes (when applicable) are emptied, cleaned and refilled every 2 hours.
Sanitation:
Handwash station equipped with hot/cold running water, liquid soap, paper towels, and garbage receptacle.
Two QUATS sanitizers in use:
Multi-San: 200ppm
Sani-Save: 350-400ppm
Sanitizer concentration checked 3 times daily
Please remember to check expiration date for sanitizer test strips.
3 compartment sink available in station
Cutlery at stations washed every 2 hours
Storage:
All food items were stored at least 6" off the floor.
All products were either in original packaging or covered inside coolers.
Storage area was well-organized.
Chemicals and cleaners were stored separate from food preparation areas.
General:
No pest activity observed at time of inspection
Thermometers available at every station, calibrated daily when readings are more than ± 0.2°C
Service stations equipped with latex free Cast Polyethelyene disposable gloves, sanitizer bottle (sani-save) and equipment unique to sampled products (e.g. for Potentially Hazardous Foods, a cooler with ice packs are also at station)
Recommendations:
Allow staff handwashing breaks for staff to properly wash hands when needed or at regular intervals
Stock stations with extra equipment (e.g. service utensils, oven mitts)
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