Routine Inspection:
Kitchen:
All temperatures met health requirements:
- Coolers maintained at or below 4 degrees Celsius.
- Freezers maintained below -18 degrees Celsius.
- Hot holding maintained above 60 degrees Celsius.
Bleach sanitizer in spray bottle = 100 ppm.
Low temperature dishwasher sanitizing with 50 ppm chlorine at dish level.
Invoices for meats are available.
Ventilation canopy recently cleaned and serviced in July 2018.
Front Area:
Hand washing station fully equipped with liquid soap, paper towels and hot/cold running water.
Coolers maintained at 4 degrees Celsius.
Bleach sanitizer in spray bottle = 200 ppm.
Overall:
Washrooms clean and sinks fully equipped with liquid soap, paper towels and hot/cold running water.
Premises well lit.
Dining area maintained in a sanitary condition.
REMINDER:
Ensure all food items are covered and protected from contamination.
Ensure you are following your sanitation plan for daily, weekly, monthly and seasonal cleaning.
Cool foods in the following manner:
- From 60C to 20C in 2 hours (using an ice water bath, cooling wand or separating in shallow metal pans), and then
- From 20C to 4C in the next 4 hours (in walk-in cooler at 4C). |