FOODSAFE training: All staff onsite, Operator, and Manager of Care had completed a FOODSAFE Level 1 group course last year and had FOODSAFE Level 1 training that is valid until July 11, 2022.
Food Safety Plan: Revisions were made to the food safety plan at the time of inspection. Please keep a hard-copy of this food safety plan on file at the facility.
Upstairs:
Handsink was adequately supplied with liquid soap, hot and cold running water, and paper towels.
Dishwasher final rinse temperature was 72.8 degrees C at the plate (minimal 71 degrees C required).
No signs of recent pest activity were observed at the time of inspection.
100 ppm chlorine sanitizer was available in the labeled spray bottle.
Domestic cooler was at 1.9 degrees C (4 degrees C or less).
Freezer component was at or below -18 degrees C.
Chest freezer and one door freezer were at or below -18 degrees C.
Refrigeration units were equipped with thermometers.
Downstairs Storage Shed:
Coolers were at or below 4 degrees C (Eggs cooler at 3.3 degrees C, Milk cooler at 1 degrees C, and produce cooler at 3.5 degrees C).
Freezer components of the three domestic coolers and the one door freezer were satisfactory.
Refrigeration units were equipped with thermometers.
Temperature records were being maintained.
Raw meat was stored below the milk.
No signs of recent pest activity were observed at the time of inspection. |