Routine inspection conducted
Facility head chef not on site at time of inspection. Chef on site Monday, Tuesday and Thursday mornings only.
Kitchen not in operation for public at time of inspection.
Temperatures:
Upright cooler (Whirlpool), Upright cooler/freezer (Frigidaire): replaced with 3 door cooler
Upright freezer (Kenmore): Not functioning; awaiting disposal
3 door cooler: 2.8°C
Staff and food meant for TREES kitchen kept separate
Chest freezer (Danby): -19.4°C
Upright cooler (Whirlpool): 2.8°C
Upright freezer (Frigidaire): -8.6°C
Please monitor to ensure freezer keeps products frozen
Sanitation:
Handwash station equipped with hot/cold running water, liquid soap, paper towels, and garbage receptacle.
Bleach found under kitchen sink. As kitchen was not in operation, sanitizer of appropriate concentration was not observed.
Use to make bleach sanitizer solution by mixing 1/2 tsp household unscented bleach to 1L potable water.
Sanitizer must be available whenever kitchen is in use.
High temperature dishwasher not turned on at time of inspection.
Obtain a waterproof min/max memory thermometer to ensure temperature of dishwasher reaches 71°C at plate surface.
Dishwasher is to be on whenever kitchen is in use.
ES15 disinfectant cleaner used for tables and surfaces (DIN 02489740, exp 02/11/2024)
If ES15 is used for food contact surfaces, surfaces must be wiped down with potable water after use. Follow manufacturer's instructions.
Storage:
All food items were stored at least 6" off the floor.
All products were either in original packaging or covered inside coolers.
Storage area was well-organized.
Chemicals and cleaners were stored separate from food preparation areas.
General:
No pest activity observed at time of inspection
Permit on display shows valid decal
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