- All handwash stations had soap, paper towel, hot and cold running water (washrooms, front service area, 3 compartment sink in the back)
- Observed good hand wash practices at time of inspection.
- All coolers 4C or less (display case coolers x2 with inserts, walk in)
- Walk in freezer -18C
- All hot holding 60C or higher (soup, meatballs..etc)
- Temperature logs maintained up to date.
- Reviewed proper heating/reheating procedures at time of inspection. Ensure foods are heated to minimum 74C before transferring to a preheated hot holding unit to be maintained at 60C or higher.
- Probe thermometer available to take internal temperature of foods. Ensure probe is sanitized between uses.
- All stored foods appeared protected (ie. off the ground, covered, lights in food preparation areas had covers..etc).
- Meat slicer appeared clean at time of inspection. Staff said meat slicer is taken apart and cleaned/sanitized after each use.
- General sanitation satisfactory. No obvious signs of pest activity noted at time of inspection.
- Quat sanitizer 200ppm in container with cloths submerged in front service area and at source dispenser in the back area.
- Test strips available to verify concentration of sanitizer solution.
- Reviewed manual warewashing procedures at time of inspection. Ensure equipment is washed with soap/detergent and water, rinsed with clean water, fully submerged in sanitizer for two minutes, then air dried. 3 drain plugs available.
- Reminded operator of foodsafe level 1 recertification requirements. Information pamphlet provided. |