Routine:
***Facility is undergoing construction of new dining hall extension - modified existing dining hall plans reviewed with FHA
-Existing dining hall has removed all seating within hall and an exterior seating area available to customers/clients for sit down meals - take-out option only at this time.
-Portion of kitchen nearest the construction has been sealed and additional temporary stations have been setup in what was once the dining room area equipped with powered equipment and access to handsinks with hot & cold water, liquid soap and paper towel. New temp stations include: Pizza station, Salad station, Sushi/Deli Station (modified hours) and Prep station (staff only area).
My Pantry:
-Handsinks supplied with hot & cold water, liquid soap and paper towel
*Recommend having a garbage near by h/s to discard used paper towel
-2D cooler: 4 C
-Small "Starbucks" cooler: 0 C (almond milk)
-Ice Cream freezer: -21 C
-3D cooler: 4 C
*cooler is large and holding lots of product and is opened and closed regularly. Recommend having a smaller cooler holding the opened and regularly accessed products without impacting the larger cooler
-Yogurt containers "on ice"
*ensure all PHFs required to stay under 4 C are immersed in
-High touch areas - coffee/tea self serve bar
*Sanitizer bottle off to the side - recommend relocating disinfectant pump next to self serve area with signage encouraging disinfecting hands before self serve. *Not a requirement, just a recommendation.
-Labelled buckets of Sanitizer available: 200 ppm QUATS
The Kitchen: Grill & Culinary Section:
-Handsinks supplied with hot & cold water, liquid soap and paper towel
*Slow to drain - may require service due to high use and debris in pipe.
-Prep sink closest to access to back door access - has hot & cold water and paper towel roll on counter
*Recommend making this a possible h/s in addition to prep sink as closest handsink has been covered during construction
*Add a paper towel holder and soap pump
*This could then serve as an additional h/s when not used for food prep
-1D standing cooler: 4 C
-Brute Hot Holding Units: 1. 75 C (cooked chicken) / 2. 70 C (sweat potatoes)
-Fries Hot hold lamps: 65 C
-Grill drawers (4) & (4): 4 C / 3 C
-Undercounter cooler (far end of grill area): 9 C (ambient) / 9 C (internal) (****violation noted above)
-Labelled buckets of Sanitizer available: 200 ppm QUATS
Pizza Station:
-Prep cooler: 3 C
-2D cooler: 3 C
-Hot hold pizza display: 63 C
-Labelled buckets of Sanitizer available: 200 ppm QUATS
Salad Station:
-Handsink between Salad & Sushi Stations supplied with hot & cold water, liquid soap and paper towel
-Display prep coolers (2): Top: 4 C / 4 C Under: 2 C / 2 C
-2D cooler: 3 C
*Cooler lid cover - stored against window besides 2D cooler - appears dirty with black spots on edges and on top - requires cleaning
-Labelled buckets of Sanitizer available: 200 ppm QUATS
Sushi / Deli Station:
-Not in use during inspection - modified operating hours (11am-2pm, 6pm-830pm)
-Sushi prep cooler: 4 C
-Under counter cooler: 4 C
-2D cooler: 3 C
-2 rice cookers available - not in use during inspection
Prep Station (staff only)
-Enclosed and located between entrance and exit of dining hall - 1 large food prep table in the centre
-Handsinks supplied with hot & cold water, liquid soap and paper towel
-Labelled buckets of Sanitizer available: 200 ppm QUATS
-1D cooler: 3 C
-Food storage - protected from contamination - covered, labelled, off the floor.
Back Kitchen:
-Handsink supplied with hot & cold water, liquid soap and paper towel
-Staff washroom supplied with hot & cold water, liquid soap and paper towel.
-Labelled buckets of Sanitizer available: 200 ppm QUATS
-3D undercounter cooler: 3 C
-2D steamer: 90 C
-1D cooler (cheese): 3 C
-Walk in cooler: 2 C / freezer: -19 C
-Ice machine & ice scooper stored in sanitary condition
*extra ice scooper stored directly on top of machine not in holder - Ensure all scoopers are stored in sanitary container. Top of ice machine unit is not sanitary
-Dry storage spice rack - containers stored in cardboard open boxes with food debris and staining
*ensure once open that all food containers are stored in a smooth, durable, easy to clean container - dirty cardboard is not sufficient.
-Back delivery door closed during inspection - temporary delivery ramp built to back door during construction next door - no concerns with ramp
*Gaps (light coming through) under back door - replace back door sweep to prevent possible pest entry
-No current signs of pest activity noted during inspection. Pest control reports provided (2) for Jan 11 & 18 in 2022.
*Follow all recommendations provided by pest control technicians.
*Any pest entry points are priority during construction
Dish-Pit:
-Modified dish-pit area - enclosed space
-Handsink supplied with hot & cold water, liquid soap and paper towel
-High temp dishwasher modified to become low temp dishwasher - noted 50 ppm chlorine at final rinse
-Test strips now available - recommend at least once daily sanitizer testing in log
-Janitor slop sink - sanitizer dispenser noted at 200 ppm QUATS
***Portion of left wall inside dish-pit has wall removed - plastic covering open space created while construction conducted next door
*Unable to clean wall and maintain in good sanitation with thin plastic temp walls.
*Air in dish-pit is very humid and stuffy - 2 fans noted in area to circulate air
***Concerns of stale air and high humidity may lead to mold growth and poor working conditions
*This space may require review in the short term to mitigate current conditions until construction is complete. |