Coolers: walk in, line coolers (pizza, raw meats), 2 large single door coolers - are at 4 C/40F.
Smaller 2 door prep cooler (lasagna, cooked chicken) - 12C - see above. Bar cooler with milk - 6C.
Some foods on line stored on ice - ok.
No hot holding checked during inspection.
Produce - lettuce is pre-washed. Note that some items, such as cilantro, are not pre-washed and must be washed prior to use.
Cooling of hot foods - as per kitchen manager - these are cooled in large sink in an ice water bath prior to placing in cooler - good.
Frozen foods thawed in cooler.
No menu items with raw eggs or raw seafood.
No raw oysters.
Mussels - keep shellfish tags for live mussels for a minimum of 90 days. Keep in an organized manner for easy traceback.
Hand sink has hot/cold water, liquid soap and paper towels in dispenser. Keep empty so it can be used.
FoodSafe training or equivalent - kitchen manager advises has a valid certificate. Keep copy on site. Note that these expire after 5 years and can be renewed prior to 5 year expiry.
Food Safety Plan - keep on site and train staff on standard operating procedures. Provide a copy ot Fraser Health EHO. Post standard procedures. Some temperature records are being kept. Take temperatures of cooked foods to verify your procedures.
Sanitation Plan and written cleaning schedule. Keep copies on site and provide copy to FH EHO.
Cleaning - see above.
Utensils stored on line in water - change every hour and add new ice. Clean and sanitize utensils every 4 hours - add this to your sanitation plan.
Quats sanitizer dispensed at 200ppm - ok for sanitizing food contact surfaces, meat slicer, etc.
Glassware washer - final rinse water temperature reached required temperature for sanitizing (82C/180 F at gauge and 71 C/160F inside of the machine) - good.
Commercial dishwasher has a final chlorine sanitizing rinse of 50+ppm - good.
Pest control - see above.
Operator signature not required. Report reviewed and copy left on site. |