Routine inspection conducted today:
Handwash stations, including staff washroom, accessible, equipped with hot and cold running water, liquid soap and paper towel.
All refrigeration units (except for cooler c in the server area) were noted at 4.0C or below.
Cooler c was noted with an air temperature of 6.0C. As per server, she was in and out of this cooler earlier, which may lead to the cooler's temperature being slightly elevated. Cooler was mainly storing pops and other non-potentially hazardous food items. Any cold potentially hazardous food items (cream and milk) were moved to another functioning cooler. Monitor this cooler, if it is able to maintain food at 4.0C or below then normal usage can resume, if not, please have this unit service.
All freezer units were noted at -18.0C or below.
Hot hold units were holding food above 60.0C.
Food stored in the proper storage hierarchy, protected, labelled and off the floor.
Sanitizer spray bottles and containers were available and set-up through the food preparation areas. 200 PPM QUAT detected.
Low temperature dish machine was noted with 100 PPM chlorine residual.
Dipper well available for in-use utensils - running at the time of inspection.
Food contact equipment and utensils, including interior of the ice machine, deep fryers, fume hood and cutting boards, were noted sanitary and in good condition.
No signs of pest activities noted during the inspection.
Overall sanitation and organization excellent. |