-Follow-up inspection to October 4, 2018.
-Soup and broth were probed at 4C at the time of inspection. Ensure all hot potentially hazardous foods are cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less. When using mixing wands, ensure soup/broth is not above 60C, otherwise he cooling wand will not sufficiently cool food items.
-Chemical dishwasher had a final rinse of 100ppm chlorine on the dish surface. Dishwasher sanitizer strength is being tested and recorded daily.
-Deli slicer was found to be clean and well maintained.
-Did not observe issues surrounding hand hygiene at the time of inspection. Ensure all staff are aware of proper hand hygiene.
-Foods were properly stored off the floor and protected.
-Canned items, once opened, are transferred to food grade containers.
-Scoops were stored in a sanitary manner at the time of inspection.
-Did not observe frozen meats thawing at room temperature at the time of inspection.
-Operator, who has valid FoodSafe Level 1 training on-site at the time of inspection. While facility is in operation, at least one person with valid FoodSafe Level 1 training must be in the establishment.
-Cleaning has been carried out to facility. Ensure facility is cleaned on a regular basis (especially the vent hood, under the frying area, and under oven) to prevent potential pest infestation. Vent hood covers need to be cleaned on a regular basis and not just professionally cleaned every six months.
*Continued non-compliance with the Food Premises Regulation will result in the issuance of Violation Ticket(s).
-Please contact the inspector if you have any questions or concerns. |