Comments:
-Premises is constructed in accordance to Food Premises Regulation.
-Permit is posted conspicuously.
-All foods were stored 6 inches above the floor on wire racks, covered or packaged in food grade packaging. Sotred in food-grade containers, and labelled with date when it was made, used, and when it would be discarded.
-Sauces and bowls for chicken wings were colour coded.
-Walk-in cooler: 7.8C -Glass door cooler 7.9C.
-Prep cooler: 7.5C (top), 1.9C (bottom).
-Freezers were working. Foods inside are frozen solid.
-All thermometers were working and available in cold-holding units.
-Temperature logs were kept twice daily.
-All equipment for handling hot pizza (pizza cutters, metal spatulas) were rotated every 2 hours.
-Sanitizer buckets had 200 ppm QUAT solution (tested by test strip) and were switched every 2 hours with new solution.
-High-temperature dishwasher measured at 75.4C during final rinse at plate's level.
-200ppm QUAT was measured at the dispenser.
-Pre made pizzas (un baked) were discarded after four hours.
-All equipment were washed with high temperature dishwasher or cleaned-in-place with 200ppm QUAT solution (dough mixer, dough roller).
-Equipment were dried on wire racks.
-No conditions that allowed pest entrance were found during inspeciton.
-General sanitation was satisfactory.
-All equipment were made with food-grade material and working.
-All chemicals were labelled and stored separately from food.
-Handwash stattions were adequately supplied with hot & cold running water, liquid hand soap and single-use paper towels.
-Employees were actively washing hands.
-Employees had hair nets and clean clothes.
-Food Safe Level 1 certified staff was on-duty (valid until May 2023). |