Routine inspection conducted of pizza service establishment. The following was observed at time of inspection:
1. Temperatures
- Walk-in cooler at 4C
- Pizza prep cooler at 3C (bottom) and 3C (top)
- Beverage coolers at 4C or less
- Walk-in freezer at -18C
- Undercounter freezer at -13C
- Hot-holding cabinet at 66C (Min: 60C)
- Temperature logs are well maintained and up-to-date
- Cooler units and hot-holding cabinet equipped with accurate thermometers
2. Hygiene and Sanitizing
- Hand wash stations stocked with hot/cold running water, liquid soap, and single-use paper towels
- Sanitizing pails measured at 200 ppm quaternary ammonium compound (QUATS). Test strips were available and manager has able to demonstrate proper usage and concentration required (200 ppm). Daily checklist includes checking that sanitizer concentrations dispensed are at 200 ppm, and these checklists were adhered to based on existing records
- Ventilation canopy maintained in good sanitary condition
- Equipment generally well maintained. Dough mixer, knives, countertop surfaces, cutting boards were in good sanitary condition
- Shelving units generally are in good condition. Pizza pans are run through the dishwasher and stored securely on shelving units
*NOTE: Some grease noted on vegetable cutter machine. Ensure that the cutter machine is routinely cleaned and sanitized as part of your clean-in-place procedures. Manager states that only food-grade lubricant [vegetable oil] is used*
3. Storage Practices
- Food products are elevated at a minimum of 6" off the floor
- Toppings are covered when not in use
- All food products are dated and adhere to facility's M.R.D. (Made-by, ready-by, discard-by). No products were beyond their discard date
4. Pests
- No signs of recent, visible pest activity noted at time of inspection
- Professional pest control company contracted to conduct routine checks. Last inspection report by the company in January did not note any pest activity. One recommendation made by the company, including removal of pooling water underneath the dishwasher, has been resolved
5. Administrative
- Permit posted and up-to-date
- Manager has FoodSafe 1 Certification (Expiry: July 2023)
6. Recommendations
- Keep dishwashing trays off the floor. For instance, you may place one dishwashing tray on the floor and stack the actively used trays sideways on top of the bottom one
- As specified in the initial inspection, store your cleaned products separately from your dirty dishes side of the 3-compartment sink |