Follow-up Inspection Conducted Today for report#JCHY-CNLUAR.
-All violations in report#JCHY-CNLUAR have been addressed:
-QUATs sanitizer bucket in the kitchen area measured at 200ppm.
-Opened lemon chili sauce observed to be in cooler at 4C.
-All in-use condiments (onion, lemon, cheese, jalapenos, etc.) observed to be stored at room temperature, time stamped 1.5 hours. Ensure all in-use condiments at room temperature must be used up or discarded after 4 hours.
-Staff on-site with valid FOODSAFE Level 1. Ensure at least one staff at all times must have valid FOODSAFE Level 1 during operations.
-Walk-in freezer light have been serviced.
-Undercounter cooler shelving units, along the seams, and cooler handles satisfactory.
-Masala sauce ingredient list presented. Ingredient are tamarind sauce, ketchup, vinegar, salt, red chili powder. Mogo Sauce ingredient list indicate vinegar, salt, sugar, tomato sauce.
-Mango & Mint Sauce ingredient list shows mango pulp, coriander, additives. Cannot present test result of shelf stablity. Refrigerate the Maango & Mint Sauce until Lab reports are emailed to inspector to validate shelf stability of Mango & Mint Sauce.
NOTE: Time stamp all in-use condiments held at room temperature at time of preparation and discard time after 4 hours. Ensure enough cleaning cloths are present to ensure food contact surfaces are cleaned and sanitized. Ensure weekly exhaust hood vent are cleaned to prevent grease build-up. All in-use utensils must be cleaned every 2 hours and not after lunch rush. |