This inspection done by an EHO Student.
-upright drink cooler: 3 deg C
-chest freezers in front: -19 deg C (left), -18 deg C (Right)
-upright 2-door black cooler: 0 deg C (left), 4 deg C (Right)
-upright white freezer : -18 deg C
-upright white freezers in the back area : -18 deg C (left), -18 deg C (Right)
-chest freezer in kitchen: -20 deg C
-prep cooler: 4 deg C
-Ice-Cream freezer: -22 deg C
-low temp dishwasher reach 50 ppm chlorine on the plate level
-sanitizer bucket near dishwasher: 100ppm chlorine
-All hand wash stations have hot & cold running water, liquid hand soap, and paper towels.
-Discussed with operator that margarine should be keep refrigerated under manufacturers instruction
-Minor grease accumulated on the exhaust panel of the fume hood, next service date is overdue but operator stated that fume hood will be serviced next week.
-->operator also claimed that he manually clean the exhaust panel 2-3 times in a month
-Discussed with operator that handle of scoops should not be contacting dry storage food items as it will increase the risk of food being contaminated if soiled hands touched the handle
-General sanitation satisfactory
-Dry ingredients storage satisfactory that they are on shelves at least 6 in (15 cm) above floor
-permit posted on wall
-operator has valid food safe level 1 Certificate (expires on Apr 5, 2023)
-No signs of pests activity noted during inspection |