Handwashing stations equipped with hot/cold water, paper towel & liquid soap
Washrooms equipped with hot/cold water, paper towels, & liquid soap.
Temperatures:
-Walk-in fridge was below 4°C; internal probed temperature of prepped chicken was 3.2°C
-Thawing fridge was below 4°C
-Biscuit fridge was below 4°C, internal probed temperature of biscuits was 3.8°C
-Sandwich fridge was below 4°C, internal probed temperature of may was 3.6°C
-Batter station fridge was below 4°C, inter probed temperature of batter was 3.9°C
-Walk-in freezer was below -18°C
-All beverage fridges were below 4°C during inspection
-Hot holding was above 60°C, internal probed temperature of gravy was 65°C, and the internal probed temperature of chicken was 76.4°C.
-Thermometers were present in all fridges and freezers.
General Sanitation & Maintenance:
-Three-compartment sink, plugs, and wall-mounted Quats dispenser available for manual dishwashing
-Wall-mounted Quats dispenser concentration was measured at 400ppm
-Ventilation hod in good order and maintained (Next service 1/2024)
-Dry goods are stored in pest-proof bins and covered
-Food products are stored 6-inches above the ground
-Dipper well was in use during inspection
-Back storage is organized
-No signs of pests during inspection
-Ice holding units and the ice machine were clean and sanitary
-Facility washrooms were clean and sanitary during inspection
*Ensure to keep facility back door closed when not in-use*.
Administrative:
-Permit is conspicuously posted
-Temperature logs available via software tracking
-FoodSafe Level 1, or equivalent was available during inspection
-Pest control in place via Orkin. Provided report will be hand-delivered to district EHO.
*During inspection observed adequate handwashing procedures.*
→District EHO may follow-up this routine inspection to ensure compliance. |