Routine Inspection:
Back:
All hand washing stations (2 in kitchen, 1 in dishwashing area) fully equipped with liquid soap, paper towels and hot/cold running water.
Ambient temperature of walk-in cooler = 3.4 degrees Celsius.
Ambient temperature of walk-in freezer = -19.7 degrees Celsius.
Dry storage room organized.
2-compartment sink equipped with hot/cold running water. Drain plugs available.
Bulk foods stored in large pest proof containers.
High temperature dishwasher sanitizing with 73.2 degrees Celsius at dish level after the final rinse cycle.
3-compartment sink available for manual warewashing. Drain plugs available.
Ice machine maintained in a sanitary condition. Ice scoop stored on top of ice machine.
Front:
Several stations available (e.g. sandwiches, salads, pizza, grill)
Single-use utensils and cups available in self-serve area.
Baked goods are individually packaged.
All hand washing stations fully equipped with liquid soap, paper towels and hot/cold running water.
All temperatures met health requirements:
- Coolers (displays, under-counters, drawers, sandwich preps) maintained at or below 4 degrees Celsius.
- Freezers (upright, chest, fries) maintained at or below -18 degrees Celsius.
- No hot holding at the time of inspection. Ensure to pre-heat hot holding unit to at least 60 degrees Celsius before placing in food that has been cooked/re-heated to at least 74 degrees Celsius.
Concentration of QUATs sanitizer in all pails = 200 ppm. Wiping cloths stored in sanitizer solution. Sanitizer in the pails is changed every 3 hours.
Overall:
General food storage practices very good:
- Food organized in all storage areas (cold, freezer, dry).
- Food stored at least 6 inches (15 cm) off the floor.
- Prepared foods are dated.
- Food covered and protected from contamination.
Thermometers present in all cold holding units.
Temperature logs well maintained.
Pest control comes in weekly.
No signs of pest activity at the time of inspection.
Premises well lit.
Overall cleanliness and maintenance of facility very good.
Operator signature not required due to the COVID-19 Pandemic.
Report will be emailed to the Operator. |