All three handsinks were supplied with liquid soap, hot and cold running water, and single-use paper towels.
Staff and Manager were observed proper washing their hands.
Walk-in-cooler (in storage area 706), both under-the-counter coolers, upright cooler, and prep. cooler were at 4 degrees C or less.
Walk-in-freezer (in storage area 706) was at -18 degrees C or less.
Upright freezer (containing frozen fries) had a satisfactory temperature.
Refrigeration units were equipped with thermometers.
Probe thermometers were available.
Hot-held food (e.g. chicken, gravy, mashed potatoes, and corn) had an internal temperature of at least 60 degrees C.
4 hour time-stamps were in place for condiments in the upper component of the prep. cooler. Inserts were also stored on ice in the upper component of the prep. cooler.
Raw chicken was stored separately from ready-to-eat food in refrigeration units.
Ventilation hood panels were in a clean condition.
Ice machine and both ice bins were in a clean condition. Ice scoops were stored separately in clean containers.
Prep. sink was operational.
3-compartment sink was supplied with hot and cold running water and it was equipped with sink plugs.
Proper manual ware-washing (wash, rinse sanitize, and air dry method) was observed.
200 ppm QUATS sanitizer was available inside three sanitizer pails and the third compartment sink uni
No signs of pest activity were evident at the time of inspection.
Dry goods were stored off the floor in storage areas.
Manager on shift held valid FOODSAFE Level 1 course training (expiration date: January 19, 2028).
If you have any questions, contact the Environmental Health Officer.
Signature is not required due to COVID-19. |