Routine inspection conducted. Facility is very well managed and maintained. Premise is well-lit and infrastructure / equipment is in good condition. The following observations were made:
1. Temperatures
- All temperatures meet health requirements
- Walk-in cooler at 2C
- Display cooler at 3C
- Beverage coolers up front at 4C
- Chest freezer in kitchen at -18C, chest freezer in office at -18C
- Stand-up freezer at -15C
- Milk and creamers stored on ice during lunch rush and were at 3-4C at time of inspection
- Temperature logs for coolers were maintained and up-to-date. However, hot-holding logs were missing from yesterday, as well as the dishwasher logs. To take dishwasher logs, the "final rinse" gauge should go up to 180F (at the manifold / gauge) or when the light turns green on the dial. Confirm this using a thermometer with a max/min function to measure the final rinse temperature at the plate - the final rinse temperature should be at 71C / 160F
- Rice was cooked this morning and was at an ambient temperature of 6C and in the process of cooling to 4C or less - good
2. Hygiene and Sanitizing
- Hand wash station stocked with hot/cold running water, liquid soap, and single-use paper towels
- High-temperature dishwasher sanitizes at final rinse temperature of 77C at the plate (Min: 71C at the plate)
- Sanitizing pail present at 200 ppm quaternary ammonium compound
- 3-compartment warewashing sink available and in sanitary condition
- All ladles, utensils, knives, graters stored in sanitary condition, ventilation canopy is well maintained
- Ice machine is in very good sanitary condition - ice is only used for storage of dairy creamers and milk during the lunch rush
- Shelving and all food contact surfaces in sanitary condition
3. Storage
- All food products stored at least 6" off the floor
- Scoops for dry storage goods securely stored above containers. Rubbermaid containers are used for storage of flour and dry goods. Original bags for dry goods are present inside the containers as per previous recommendations
- Chemicals stored in warewashing area separate from any food products
- Raw foods are stored separately from ready to eat foods
4. Pests
- 4 mechanical traps checked during the inspection. 3 of out of the 4 traps were adequately equipped with an adhesive strip, one out of the 4 traps is not equipped (the one behind the detergent stock solution for the dishwasher). Follow-up with your professional pest control company
- No signs of recent / visible pest activity at time of inspection
5. Administrative
- Manager of cafeteria has FoodSafe 1 certification
- Permit posted and up-to-date
6. The following also require your attention:
- Stack all dishwashing trays above the floor - you may use one tray as a buffer provided that tray is not used for dishwashing
- Ensure that you maintain temperature logs and hot-holding logs up-to-date |