-Handsinks were supplied with liquid soap, hot and cold running water, and single-use paper towels.
-200 ppm QUATS sanitizer was available in the sanitizer pails. QUATS test strips were available.
-Dishwasher final rinse chlorine sanitizer residual was at least 50 ppm (measured at 100 ppm) at the plate level.
-Dishwasher final rinse chlorine sanitizer log was being maintained. Chlorine test strips were available.
-2-compartment sink was operational. Two sink plugs were available.
-Ventilation hood panels were in a clean condition. Light covers were encased in shatter-resistant covers.
-No signs of recent pest activity was evident at the time of inspection.
-Pest control program is in place two times per month according to the Manager.
-Temperature records were being maintained for cooking, hot-holding, cooling, and cold storage of food.
-Probe thermometer was available.
-Chicken is cooked to at least 185 degrees F internal temperature according to the Manager and based on the temperature logs.
-Hot-held food (e.g. rice, chicken, and mashed potatoes) were at least 60 degrees C internal temperature.
-Food (e.g. rice) is cooled in shallow metal containers.
-Raw chicken was stored separately from ready-to-eat food in the walk-in-cooler.
-Refrigeration units were equipped with thermometers.
-Walk-in-freezer and under-the-counter fries freezer temperatures were satisfactory.
-Upright double-door cooler, both beverage coolers, prep. cooler, and refrigerated cooler drawers were at 4 degrees C or less.
-Note: Walk-in-cooler was at 6 degrees C at the time of inspection, and appeared to be on a defrost cycle based on the temperature gauge. Manager informed they had also very recently received a delivery prior to the inspection, and the walk-in-cooler was at 2 degrees C based on their morning and afternoon check. Please monitor the refrigeration temperature, and ensure potentially hazardous food is stored at 4 degrees C or less. A follow up inspection will be conducted.
-General Manager held valid FOODSAFE Level 1 course training (expiration date: September 26, 2027).
-Permit to operate was posted.
Signature is not required due to COVID-19.
If you have any questions, contact the Environmental Health Officer. |