Handsinks were properly supplied with liquid soap, hot and cold running water, and single-use paper towels.
Staff were observed properly washing their hands at the time of inspection.
Walk-in-cooler and other refrigeration units were at 4 degrees C or less.
Walk-in-freezer and other freezer temperatures were satisfactory.
Hot-held food was at least 60 degrees C internal temperature.
Chicken products are cooked to at least 74 degrees C internal temperature. Beef patties are cooked to at least 71 degrees C. Internal temperature of a cooked beef patty on the grill top was at least 71 degrees C during the inspection.
Beef patties were stored on a lower shelving unit separately from ready-to-eat food in the walk-in-cooler.
200 ppm QUATS sanitizer was available in the third compartment sink and in the sanitizer pails.
Dishwasher final rinse chlorine sanitizer residual was at least 50 ppm at the plate level (measured at 50 ppm).
3-compartment sink was supplied with hot and cold running water, and equipped with three built-in sink plugs.
2-compartment prep. sink was supplied with hot and cold running water.
Food storage areas appeared clean and organized.
Ice machine appeared clean.
Ventilation hood panels appeared clean.
Manager held valid FOODSAFE Level 1 equivalent course training (Managing Food Safety, expiration date: October 30, 2024).
If you have any questions, contact the Environmental Health Officer.
Signature is not required due to COVID-19. |