Routine inspection conducted today:
Handwash stations, including washrooms, accessible, equipped with hot and cold running water, liquid soap and paper towel.
All refrigerator units were at 4C or below.
All freezer units were at -18C or below.
Improvement noted on ensuring food not for active use are stored protected/ covered.
Good storage hierarchy observed in the cold hold units.
Rice in the rice cooker was keeping warm at 71.0C.
Chlorine sanitizer spray bottle prepared. 100 PPM chlorine residual detected.
High temperature dish machine noted with 77.6C at the plate level during the rinse cycle.
During the inspection, noted operator using the 3rd compartment sink for marinating meat. As per operator, the sink gets cleaned and scrubbed prior to using it for food. Remember, to also sanitize the sink and allowing the sanitize to air dry before using it for food.
Excellent cleanliness noted in the ice machine, fume hood and deep fryers.
No signs of pest activities noted during the inspection.
Operator (onsite at the time of inspection) still has a valid FOODSAFE level 1 certificate - expires in May 5, 2027. |