-Walk-in cooler was at 4C.
-Walk-in freezer was at -17C.
-Both prep coolers were at 4C (top and bottom).
-Front bar cooler was at 4C.
-Upright freezer was at -18C.
-Hot holding was greater than 60C.
-Chicken was grilled to greater than 74C.
-Brisket is cooked to greater than 71C, cut, wrapped (while still greater than 60C), and rapidly cooled in the walk-in freezer.
-Broth is made in the morning and filled half full into 18L plastic containers. Cold water and ice cubes are added to the remainder of the container. Broth made this morning was at 4C. Additional broth is placed into the walk-in freezer.
-High temperature dishwasher had a final rinse of 76C on the dish surface (minimum 71C required for proper sanitizing).
-Bleach sanitizer pails labelled and tested at 100ppm to 200ppm.
-Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels.
-Deli slicer was found to be clean and sanitary. Slicer is disassembled for cleaning and sanitizing after each use.
-Ice machine clean and well maintained.
-General food storage practices good at the time of inspection. Foods stored off the floor and covered. Raw meats stored below and separately from ready-to-eat foods.
-General sanitation good at the time of inspection.
-No signs of pests noted at the time of inspection.
-Washrooms clean and well maintained.
-Staff FOODSAFE Level 1 valid until December 9, 2022.
-Please contact the inspector if you have any questions or concerns. |