Food Handler Hygiene
o Hand wash stations are fully supplied with liquid soap and paper towels in dispensers
o Operators had clean clothing for food preparation
o Staff washrooms appear clean and are fully supplied for hand hygiene
o Public washrooms are clean and fully supplied for hand hygiene
Storage Temperatures
o Cold holding Coolers are below 4C
o Cold holding Freezers are below -18C
o Hot holding food items are at 60C - rice was measured at 64.7C. Another large tray of rice was sitting out, ensure this one is monitored and stirred occasionally to aid cooling or placed in warming oven for storage. Ensure rice is covered and protected from contamination.
Food Processing and Food Protection
o Specialized Food Service - robot cat food service to table - trays had some food debris and this was cleaned during the inspection, thank you.
-Approved source - Operator keeps receipts and obtains meats from an approved source, reviewed receipts on lamb, chicken, cod, basa.
o Food Storage - Majority of food is stored covered with plastic wrap.
-Fish was covered during the inspection, thank you. Continue to work on covering foods stored in walk in cooler to protect from contamination.
-Raw meats are stored on the lowest shelf
Maintenance and Sanitation
o Dishwasher - Final rinse temperature is >71C at the plate surface (71C max temperature measured)
o Glasswasher - 12-25ppm Iodine measured during the sanitizing cycle
o Sanitizer buckets - have 100ppm Chlorine
o Storage of chemicals is separate and away from food; but near food prep area
o Condition of equipment and surfaces - food contact surfaces and equipment are in good repair and clean condition
-Some grease on floors and food debris
-Food debris such as spilled chick peas, rice and flour in the dry storage room - ensure this is cleaned up at the end of day and that long term storage solutions are made - e.g. store chickpeas in bins.
o Pest control - there are no signs of pests at the time of inspection.
-Broken tile base boards near dishwasher area - operator is aware and has plans to fix and seal.
Administration
o Valid operating permit is posted in public view
o Staff is certified in food safety
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