Routine health inspection conducted.
Main Kitchen:
- Walk-in cooler at 4 degrees C.
- Walk-in freezer at -20 degrees C.
- Thermometers available for cold holding units.
- Food observed to covered, labeled, and properly organized.
- Dry storage: Cans appear in good condition, nutritional supplements within noted expiry dates (sample checked).
- Hot and cold running water, liquid hand soap, and paper towels in place for hand washing. Proper hand washing observed during inspection.
- Quaternary ammonium compounds (quats) sanitizer available from dispenser, and in buckets with wiping cloths at 200 ppm.
- Low temperature dishwasher measured 62 degrees C and 50 to 100 ppm chlorine in the rinse residual at the utensil surface (minimum: 50 ppm chlorine).
- Equipment and utensils stored in clean condition (including deli slicer).
- General sanitation good. Cook line ventilation canopy in clean condition.
- Temperature and sanitation logs up-to-date. Note: Ensure corrective action is noted if temperatures fall outside of required parameters.
- FOODSAFE requirements met at time of inspection.
Notes:
1. Several light covers are not in place at light fixtures. Kitchen management advised that covers are currently in maintenance area for cleaning. Ensure all light fixtures have a shatterproof cover in place.
2. Premises is serviced by a licensed pest control operator. Invoices are available; however, kitchen management unable to provide service reports at time of inspection. Pest control operator recommendations to be followed.
East Wing Dining Area:
- Steam table at greater than 60 degrees C (no food storage at time of inspection).
- Hot and cold running water, liquid hand soap, and paper towels in place for hand washing.
- General sanitation good.
Note: Inspection conducted prior to lunch service. Food contact surface sanitizer is prepared fresh in bucket each time prior to food service / use of dining room, per staff.
Main Dining Area:
- Cooler unit at 6 degrees C.*
- Hot holding internal food temperatures at 60 degrees C or more.
- Hot and cold running water, liquid hand soap, and paper towels in place for hand washing.
- Quats sanitizer available at 200 ppm in bucket with wiping cloths.
- General sanitation good (including ice machine and scoop).
*Cooler temperature checked during lunch service. Limited storage of pasteurized dairy and beverages. Monitor to ensure cooler unit temperature returns to 4 degrees C or less, and adjust/service as necessary. Temperature logs are up-to-date and indicate temperatures are maintained at 40 degrees F (4 degrees C) or less. |