Handwashing station (at the double sink) was supplied with liquid soap, hot and cold running water, and single-use paper towels.
100 ppm chlorine sanitizer was available inside a labelled spray bottle.
Sanitizer cycle is selected during dishwashing in the residential dishwasher according to the Manager.
No signs of recent pest activity were evident at the time of inspection.
Manager with valid FOODSAFE Level 1 refresher course training (expiration date: August 23, 2023) was present on shift.
Both domestic coolers were at or below 4 degrees C (measured at 3 degrees C and -3.8 degrees C respectively) and were equipped with thermometers.
Freezer components of both domestic coolers were at or below -18 degrees C.
Food (e.g. frozen breaded chicken, spaghetti, and noodles with vegetables) is cooked and immediately served on-site. Leftovers are discarded according to the Manager.
Rice observed on-site is for staff use only according to the Manager.
It was reviewed that potentially hazardous food should be cooked/reheated to at least 74 degrees C internal temperature prior to serving it.
*Please obtain a probe thermometer to monitor cooking/reheating temperatures of potentially hazardous food and provide an update to the district Environmental Health Officer.
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. |