Routine Inspection
Cooler temperatures (under counter coolers, walk-in cooler, left and middle insert coolers) registered at or below 4 degree C
Note: Insert cooler in kitchen (on right side near hand was station) registered internal temperature range 4-5C Internal temperatures were taken during lunch time. Monitor temperatures.
Freezer temperatures registered at or below -18C (walk in freezer back freezer)
Hot holding temperatures registered at or above 60C
Handwashing stations available and supplied with hot and cold water, soap and paper towel
Low temperature dishwasher available for mechanical ware washing 50ppm chlorine registered on plate surface after dishwashing and 56.3C temperature registered during final rinse cycle.
Chemical storage is separate from food storage
200ppm QUATS registered from chemical dispenser
200ppm QUAT solution with wiping cloth available.
Ice machine in satisfactory condition and scoop stored outside
Dry storage observed in satisfactory condition, food stored above ground.
Servery
Cooler temperatures registered at or below 4C (display cooler, under counter coolers and insert coolers)
Note: one dessert cooler containing cheese cake registered an internal temperature of 8C, ombient air temperature registered at 2.3C operator moved cheese cake to working cooler.
Freezer temperatures registered at or below -18C (ice cream freezer)
Hand washing stations available and supplied with hot and cold water, soap and paper towels
Sanitizer bucket available with QUAT solution registering at 200ppm
Dipper wells in use, water is change every hour during weekdays and every 30 minutes during weekends (timer available)
Ice machine in satisfactory condition - scoop stored outside
General sanitation satisfactory and no signs of obvious pets.
Food and equipment temperature logs maintained and available for review
Pest control reports available for review
Food Safe Level 1 or equivalent requirement met at time of inspection |