Routine
Main Kitchen
> Walk-in cooler: 2C
> Walk-in freezer: -12C
> Standup fridge: 3C
> Hot holding units for each servery were at or greater than 60C.
> Handsinks supplied with hot+cold water, liquid soap and paper towels.
> 200ppm QUATS solution available at 3 compartment sink and in sanitizer buckets.
> High temperature dishwasher achieved final rinse temperature of 74.9C at the plate, as per max/min thermometer.
> Temperature and sanitation logs are maintained and updated 3 times a day.
> Ice machine and vent hood maintained in sanitary condition.
> No signs of pests at time of inspection.***
> Overall food storage satisfactory. Food is protected from contamination, dry good stored in pest proof bins.
> General sanitation is satisfactory.
> Health permit posted by main entrance.
***Send the TWO (2) most recent pest control reports to the undersigned for review by July 5, 2022.
Andersen Servey
> Handsink supplied with hot+cold water, liquid soap and paper towels.
> Ready-to-use 200ppm QUATS sanitizer solution available.
> High temperature dishwasher achieved final rinse temperature of 74.1C.
> Fridge: 2.7C.
> Freezer: -4C (items stored inside were solid to touch).
> Temperature and sanitation logs are maintained and updated 3 times a day.
> No signs of pests.
> General sanitation satisfactory.
Mortenssen/Jessen Servey
> Handsink supplied with hot+cold water, liquid soap and paper towels.
> Ready-to-use 200ppm QUATS sanitizer solution available.
> High temperature dishwasher achieved final rinse temperature of 74.6C.
> Fridge: 3C.
> Freezer: -3C (items stored inside were solid to touch).
> Temperature and sanitation logs are maintained and updated 3 times a day.
> No signs of pests.
> General sanitation satisfactory.
Christensen Servery
> Handsink supplied with hot+cold water, liquid soap and paper towels.
> Ready-to-use 200ppm QUATS sanitizer solution available.
> High temperature dishwasher achieved final rinse temperature of 74.0C.
> Fridge: 2C
> Freezer: -4C (items stored inside were solid to touch).
> Temperature and sanitation logs are maintained and updated 3 times a day.
> No signs of pests.
> General sanitation satisfactory.
Nielsen/Justesen Servery
> Handsink supplied with hot+cold water, liquid soap and paper towels.
> Ready-to-use 200ppm QUATS sanitizer solution available.
> High temperature dishwasher achieved final rinse temperature of 74.1C.
> Fridge: 3C
> Freezer: -8C (items stored inside were solid to touch).
> Temperature and sanitation logs are maintained and updated 3 times a day.
> No signs of pests.
> General sanitation satisfactory.
**Steam tables in the serveries were not turned on at time of inspection. They must be capable of maintaining the internal temperature of hot food items at 60C or hotter.
General reminders:
> Air temperature variation inside servery coolers has been observed on 2 consecutive routine inspections as a result of storing large baking trays on the middle shelves. Air temperature measured below the trays was warmer than the air temperature measured above as a result of blocked air flow from the fan at the top of the cooler. Large baking trays that are stored in these coolers must be placed and oriented in such a way that air can circulate evenly throughout the entire cooler (eg. on the bottom shelf, off to one side, or use smaller trays). Please ensure this reminder is shared with all food services staff members.
> Reviewed temperature logs in the serveries and noted several entries where the recorded temperatures were higher than the recommended temperature however no corrective actions were taken or recorded. Please remind all staff members to record the corrective actions that were taken at the time.
Signature not obtained due to COVID protocols. Observations reviewed with staff on site, report written off site and emailed to Support Services Manager. |