Handsinks were adequately supplied with liquid soap, hot and cold running water, and paper towels.
Dishwasher final rinse temperature was 73.9 degrees C (71 degrees C or hotter) at the plate. Note: This was for dishwasher "cycle 2" that is used on-site according to the manager.
200 ppm QUATS sanitizer was available inside the buckets with wiping cloths.
QUATS test strips were available on-site.
Coolers and food inside inserts were at or below 4 degrees C / 40 degrees F.
Freezers were at or below -18 degrees C / 0 degrees F.
Refrigeration units were equipped with thermometers.
2 hour and 4 hour time stamp was in place for ingredients kept at room temperature.
Hot-held food was at or above 60 degrees C / 140 degrees F.
Chlorine test strips were available on-site to measure the concentration of the chlorine wash for the vegetables. Label instructions and the poster provided by the head office were reviewed with the Store Manager. The Manager mentioned that vegetables are washed in the morning prior to using the 3-compartment sink for warewashing and that the sink is washed and sanitized prior to using it as a prep. sink.
No signs of recent pest activity were observed at the time of inspection.
It was discussed that in-use utensils should be changed with sanitary utensils or washed, rinsed, sanitized, and air dried at least every 4 hours and when contamination may have occurred (e.g. between raw and ready to eat food).
Reminder: FOODSAFE Level 1 training certificates issued prior to July 29, 2013 expire July 29, 2018. Please ensure that the Operator and at least one staff member in their absence maintain valid FOODSAFE/equivalent course training. |