Correction Order rescinded today due to the following actions taken indicated in the order issued on report#SCHO-BYXR4Z.
-Ice machine, all coolers, and stainless steel shelves, paper towel dispenser at the 2-compartment sink, trays used to hold clean glasses at the bar, and drawers for holding clean cups/glasses at the bar has been thoroughly cleaned and sanitized.
-Hard to reach areas, particularly behind the fryers and stoves have been cleaned and disinfected to reduce grease built-up. Walls and ceilings have been cleaned and disinfected to prevent debris built-up.
-New and updated Sanitization Plan developed and submitted to the inspector for approval. Cleaning schedule developed and logged in accordance to Sanitation Plan.
-Liquid soap and paper towels present at all handwashing sinks.
-Seals of the preparation cooler repaired. Preparation cooler cleaned and disinfected.
-Excessive moisture and garbage accumulation from the back area removed to limit pest infestation (e.g.: flies)
Routine Inspection conducted today.
COVID-19 compliance conducted. Mask policy in place. Physical distancing decals in place. Sanitizer available for customer use. Plexiglass barrier in place at front till. Customer contact information collected for contact tracing purposes. Tables are assigned to customer to ensure proper physical distancing. Music lower than conversational levels. Maximum 6 patrons per table. Daily health check of staff conducted. Maximum occupancy limit of 40 posted. NOTE: Develop COVID-19 Safety Plan and have it available on-site. Indicate maximum occupancy limit of facility in COVID-19 Safety Plan. Have a sheet documenting health checks of all employees before entering work. Post signage at front door to advise people who display COVID-19 symptoms to not enter. Post signage notifying patrons to sanitize their hands prior to using self-serve station (e.g.: toy dispenser machine). Have hand sanitizer available near self-serve station (e.g.: toy dispenser machine). Erect handwashing and physical distancing sign. Post maximum occupancy limit in customer washroom to one. Ensure that customer contact information collected are properly categorized under the proper days they came in.
Kitchen handwashing sink well equipped with hot and cold running water, liquid soap, and paper towels.
Chlorine sanitizer buckets measured at 200ppm. Kitchen high-temperature dishwasher measured at 75C at the plate level.
Low-temperature dishwasher at the bar area measured at 50ppm chlorine.
Stand-up freezer and walk-in freezer measured at -18C. Prep coolers measured 4C. Hot-holding unit measured at 69C. Rice cooker measured at 61C. All cold-holding and hot-holding units met temperature health requirements.
Report emailed due to COVID-19 pandemic. |