Routine inspection conducted:
Handsink equipped with liquid soap and paper towels (**ensure paper towel dispenser handle is working properly)
Walk in cooler was at 2.2 deg C
Upright metal door cooler: 4 deg C
Undercounter prep cooler: 3.9 deg C
The Wooden counter cooler and the prep cooler by the bar are not in use. No potentially hazardous foods stored inside, used for storage.
The following food items were probed:
1) Plastic container of cut tomatoes stored in undercounter prep cooler: 3.4 deg C
2) Plastic container of oil vinagerette dressing from upright metal door cooler: 3.8 deg C
Freezer beside wooden counter cooler: -12 deg C
All other freezers: <-18 deg C
Bleach water sanitizer solution in rag bucket at 100 ppm chlorine residual
Back door closed with screen
High temperature dishwasher achieved 81 deg C on rinse cycle--> Please note that as your dishwasher is rather small, any large pots must be able to be washed/rinsed/sanitized in your 3 compartment sink. If there are any items in your kitchen that do not fit in the dishwasher or in your 3 compartment sink, they must not be used as they cannot be properly washed and sanitized.
General sanitation satisfactory (underneath equipment, floors, and walls)
Note: Operator's FoodSafe certificate was issued before 2013. It will expire this year on July 29, 2018. In order to renew, you can:
1) Go to FoodSafe.ca and take the "Level 1 Online refresher course"
or
2) Re-take the FoodSafe level 1 course.
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