Handsinks were supplied with liquid soap, hot and cold running water, and single-use paper towels.
Staff were observed properly washing their hands after handing raw beef patties.
Walk-in-cooler and other refrigeration units were at or below 4 degrees C. Prep. cooler containing beef patties was at approximately 2 degrees C at the bottom and -2.4 degrees C in the upper component. Beverage cooler containing cold chocolate milk was at or below 4 degrees C.
Walk-in-freezer and other freezer temperatures were satisfactory.
Hot-held food was at or above 60 degrees C.
Cooking temperatures were reviewed with the Manager: minimal of 160 degrees F (71 degrees C) for beef patties and minimal 165 degrees F (74 degrees C) for chicken products.
Temperature records were available for cooking internal temperature checks (3 times per day for the patties), hot-holding, and cold holding (recorded once daily).
Time-tracking stamps/documentation was being maintained.
200 ppm QUATS sanitizer was available in sanitizer pails and in the third compartment sink.
3-compartment sink was supplied with hot and cold running water and it was equipped with three built-in sink plugs.
Dishwasher final rinse chlorine sanitizer residual was at least 50 ppm (measured at 100 ppm) at the plate level.
Kay-5 chlorinating tablets were available for sanitizing dispensing equipment.
Chlorine test strips were available.
Double-compartment prep. sink was operational.
Vegetable slicer was in a clean condition.
Ventilation hood panels were in a clean condition.
Ice machine was in a clean condition.
Manager on shift had valid FOODSAFE Level 1 equivalent course training (Managing Food Safety, expiration date: October 30, 2024).
A total of 7 managers and supervisors at this facility currently hold valid FOODSAFE Level 1 equivalent course training based on the certificates and according to the Manager.
Pest control program via Orkin was in place on a monthly basis. Most recent pest control service was conducted on January 4, 2023.
No signs of recent pest activity was evident at the time of inspection.
Permit to operate was posted.
Signature is not required on this report due to the COVID-19 pandemic.
If you have any questions, feel free to contact the district Environmental Health Officer. |