All three handsinks (near cook line, back area, and staff washroom) were properly supplied with liquid soap, hot and cold running water, and single-use paper towels.
3-compartment sink was supplied with hot and cold running water.
Manual wash, rinse, sanitize, and air dry method was reviewed. No reusable service utensils.
100 ppm chlorine sanitizer was available in container with wiping cloths.
Cooling time-temperature controls were reviewed for the gulab jaman: Cool gulab jaman rapidly from 60 to 20 degrees C internal temperature within 2 hours maximum and then 20 to 4 degrees C internal food temperature within 4 hours maximum.
Walk-in-cooler (for gulab jaman cold storage) was at or below 4 degrees C and it was equipped with a thermometer.
Both chest freezers are being used for personal food storage only according to the Operator. Only gulab jaman are sold by this facility at the time.
Operator informed he disassembles the dough portioning equipment prior to washing, rinsing, sanitizing and air drying it within 4 hours of use and after final use each day.
Preparation and cooking equipment for gulab jaman was in a clean condition.
Ventilation hood was in a clean condition.
Extra bags of sugar were stored off the floor on a pallet.
No signs of recent pest activity were evident at the time of inspection.
Operator with valid FOODSAFE Level 1 course training (expiration date: May 31, 2023) was present on shift. It was discussed that the Operator is to renew their FOODSAFE Level 1 course or equivalent course training prior May 31, 2023.
If changes are proposed to the floor plan, menu, and/or operation in the future, ensure to contact the district Environmental Health Officer to obtain health approval prior to making any changes.
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. |