Comments:
- walk in cooler: 2°C
- prep cooler across cookline: 3°C
- milk cooler: 2°C
- beverage cooler: 2°C
- walk-in freezer: -18°C
- ice cream freezer: -18°C
- under counter freezer next to cookline: -24°C
- Temperature logs were available and up to date
- Handsinks were supplied with hot and cold water, liquid soap, and paper towels.
- Gravy, and bacon hot holding unit: 65°C
- High temperature dishwasher achieved 72.0°C at the plate level during the final rinse cycle; final rinse temperature reading on gauge was greater than 82°C.
- QUAT solution at the dispenser measured 200 ppm. QUAT solution is used in kitchen area only.
- ECOLAB Sink and surface cleaner at dispenser and spray bottle was within range (272-700 ppm DDBSA + 704 - 1875 ppm Lactic Acid). Sink and surface cleaner is used in the front service area.
- General sanitation was satisfactory. Some cleaning is required in hard to reach areas.
- Ventilation hood was maintained in a sanitary condition.
- Ice machine was maintained in a sanitary condition.
- Meat slicer was maintained in a sanitary condition.
- Food in walk-in cooler are stored off the floor, labelled, and well-organized (raw foods below ready to eat foods)
- Gravies are prepared in advance; cooling and reheating procedures were reviewed with staff. Ensure that foods are cooled from 60°C to 20°C within 2 hours, and 20°C ro 4°C in the next 4 hours. Ensure that food is reheated to74°C prior to hot holding.
- FOODSAFE Level 1 certified staff on-site (valid until July 24, 2028)
- Test strips for sanitizer solution (QUAT, ECOLAB sink and surface cleaner) were available.
- Health permit was posted in a conspicuous location
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