Permit to Operate was posted.
Handwashing station in the kitchen and handsinks in the staff washrooms and two customers washrooms were supplied with liquid soap, hot and cold running water, and paper towels.
Upright customer display cooler was at 2.6 degrees C (4 degrees C or less).
Upright cooler in the kitchen was at 0.6 degrees C (4 degrees C or less).
Prep. cooler was at 4 degrees C.
Three chest freezers were at or below -18 degrees C.
Hot-held soup and rice was at or above 60 degrees C.
Refrigeration units were equipped with thermometers inside them.
A probe thermometer was available to measure the internal temperature of cooked food (must be at least 74 degrees C) and hot-held food (must be at least 60 degrees C).
Dishwasher final rinse temperature was at 73.7 degrees C (71 degrees C or hotter) at the plate.
100-200 ppm chlorine sanitizer (bleach water) was available in the bucket and spray bottle. Operator mentioned that they change the bleach water every 3 to 4 days.
No signs of recent pest activity were observed at the time of inspection.
It was discussed that the in-use spatula for rice and its' storage container must be washed, rinsed, sanitized, and air dried every 4 hours.
*FOODSAFE Reminder: Complete a FOODSAFE Level 1 Refresher course or a full FOODSAFE Level 1 course to re-validate your FOODSAFE training prior to July 29, 2018 as certificates issued prior to July 29, 2013 will expire on July 29, 2018 and are valid up to 5 years only. The Operator and at least one person in their absence is required to maintain valid FOODSAFE Level 1 training. |