Follow-up inspection conducted. Facility is in excellent sanitary condition. The following was noted:
1. Temperatures.
-Walk-in cooler at 2C.
-Both display coolers at 4C.
-Undercounter coolers measured at 2C.
-Walk-in closet freezer at -18C.
-Stand-up freezer at -18C.
-Stand-up cooler in classroom area at 4C; freezer at -17C.
-No hot-holding was being conducted at the time of inspection.
-Turkey was being cooled on shallow trays (already positioned and sliced) at time of inspection inside walk-in cooler.
2. Hygiene and Sanitizing
-Hand wash stations all stocked with hot/cold running water, liquid soap, and single-use paper towels.
-Sanitizer dispenser releases QUATS at 200ppm. Buckets/pails in kitchen currently filled with soapy water, to be followed separately with sanitizer - ok.
-Ventilation canopy in excellent sanitary condition.
-Ice machine well maintained.
-Ladles, knives, equipment stored in excellent sanitary condition.
-High temperature dishwasher sanitizes at final rinse temperature of 74C at the plate (MIN: 71C).
-Both dough mixers well maintained. Hook stored separately in classroom area.
3. Storage
-Dry storage area generally very well organized.
-All products are stored in hard plastic containers with secure lids as per previous inspection - good.
-All items stored with 6" clearance off the floor. Flooring is well maintained.
4. Pest Control
*Small number of droppings noted behind laundry area.
-Mechanical traps free of rodents. Please remove droppings with 1 part bleach, 9 parts water.
5. Administrative
-As per routine inspection, head chef has FoodSafe 1 (expiry: April 18, 2023).
-Permit to Operate available in facility.
6. Please note the following:
-Temperature, dishwasher, sanitizer logs printed. Please ensure that you record temperatures and sanitizers daily. |