A routine inspection was conducted, the following observations were made:
- Coolers 4C or colder; freezers were -15C or colder; hot holding units above 60C; and thermometers present.
- High temperature dishwasher rinse cycle had a temperature of 73.9C at the plate's surface, as per max/min thermometer.
- Glasswasher had [Cl2] of 50ppm during the rinse cycle.
- Quats sanitizer in spray bottles was 200ppm. Ensure the sanitizer is changed every 2nd day with new solution. It is recommended to fill spray bottles half way to prevent wasting the sanitier.
- Hand sinks stocked with liquid soap, paper towels, and running hot and cold water.
- All foods stored in food grade containers; covered; labeled; date coded; portioned; foods stored in designated groups; proteins stored separately or below RTE foods; and foods stored 6" off the floor on shelves, racks or platforms.
- Proper cooling techniques are being followed. Food is placed in the cooler once it is at 21C (found pre-cooked chicken products in the cooler).
- No expired foods for sale or in use. FIFO rules being followed.
- FoodSafe certified staff present.
- General sanitation level is good. Improvement seen in hard to reach areas, and detailed cleaning is being done at a good frequency. Continue to maintain this good sanitation.
- Exhaust canopy is clean and is scheduled to be professionally cleaned this week. Service sticker indicates the next professional cleaning is due in December 2019. Great to see you are being proactive in the cleaning and service of the equipment.
- No signs of pests. No fruit or drain flies found. No pooling water under sinks, dishwasher, glasswasher or equipment. Good job in keeping the plumbing fixtures and waste pipes in food condition to prevent leaking and pooling water.
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