Health permit
Hand sinks provided with liquid soap and paper towels.
Sanitizer *quats* in spray bottles and 3 comp sink measured 200 ppm. Test strips available.
Staff wearing clean uniforms and hairnets/hair restraint.
Staff have valid Food Safe 1 training.
Temperature checks:
Walk-in coolers and prep line coolers were at or below 4 deg C.
Freezers were at -18 deg C.
Hot holding (internal temp) for chicken pot pies, chicken, potato wedges was at 63 deg C (hot display case).
Hot holding (internal temp) for rice, beef was at 64-65 deg C (buffet hot holding).
Hot holding (internal temp) for whole rotisserie chicken was at 64 deg C (display case).
Temperature logs were available and up to date (1 for buffet, 1 for hot display case, 1 for all all cold-holding).
Sanitation:
Active pest control in place. No signs of pests noted at time of visit.
Walls, floors, counters top and equipment maintained in sanitary condition.
Equipment maintenance issues - condensation in on of the line cooler and water leak in one of the cooking unit. However, these items are currently being addressed by management.
- All food items in this cooler were in containers with lids. |