Routine inspection conducted: Kitchen serves meals for poverty relief on Mondays, Wednesdays, and Fridays. There are several vendors who use this kitchen as a commissary kitchen; each of the vendors have their own dry storage closets and coolers/freezers that they are each responsible for.
-Handsinks equipped with liquid soap, paper towels, hot/cold running water
-Walk in cooler : 3.8 deg C
-Room beside main kitchen that has 4 prep tables, a 3 compartment sink (used for prep), a handsink, and the following equipment:
4 chest freezers and an upright freezer: all at -18 deg C or less
- Dishes are not washed at the 3 compartment sink in this adjacent room, but are brought to the commercial dishwasher
- Foods in cooler and freezers are covered and protected from contamination
-Dry storage area (in locked room) was organized, all foods stored off floor
-High temperature dishwasher achieved 71.6 deg C on rinse cycle at dish level and 182 deg F at the gauage
-Chlorine sanitizer in surface sanitizer spray bottle at 100 ppm chlorine residual
-General sanitation excellent
-No signs of pests
-Foodsafe certificates kept in a binder. All staff have renewed their FoodSafe level 1 certificates.