Comments
Handsinks in kitchen and all three services and washrooms, with the exception noted in code 311 above were supplied with hot and cold running water, liquid soap and paper towel.
Staff hygiene satisfactory; observed washing hands properly and wore hair coverings and clean attire.
FOODSAFE level 1 equivalent trained staff onsite (expiry Nov 27 2027)
High temperature dishwasher achieved 71.6 C after final rinse at the plate level, (required; at or above 71C for final rinse temperature at plate level; 82C/ 180 F and for 10 seconds at the manifold to properly sanitize equiptment and utensils)
Sink and surface sanitizer achieved 272 ppm DDBSA and 704 ppm Lactic acid with test strips from dispenser at 3 compartment sink and spray bottles. Test strips available.
Sanitizer and temperature logs maintained twice daily.
3 compartment sink, dishwashing sink and prep sink were supplied with hot and cold water and drain plugs.
Equipment and utensils in storage observed clean with the only exceptions noted in codes 302 and 305.
Walk-in cooler temperature measured 3.8C (required: at or below 4C)
Walk-in freezer temperature measured at -12.8 C (required: at or below -18 to maintain food quality and shelf life) Order received just prior to inspection.
Sliding glass door coolers in each of the 3 serveries measured at or below 4C
Steam tables in 2nd and 3rd floor serveries were preheated to over 60C. No hot holding at this time in steam tables (required: at or above 60C for hot holding)
Plug-in insulated hot held cambros both measured 71.2 C for transporting food to the serveries from kitchen.
Stuffing just cooked measured 80.6 C internally while hot holding on stove.
Leftovers used only in rare cases from unserved food and cooling of hot potentially hazardous foods is done under 2 hours from 60C to 20C at room temperature in shallow pans then in cooler at or below 4C
Probe thermometers available
Refrigeration units equipped with accurate thermometers
Food stored in coolers, freezers and at room temperature were off the floor and covered or in original sealed containers.
Raw animal products were stored on shelf below and separate from ready to eat food in the cooler.
General cleanliness of the premises satisfactory; floors, walls, ceilings and hood vents were clean with the exceptions noted in codes 304 and 305.
Chemicals not stored by food or food containers.
Mop and broom storage area organized
Ice machine was clean, no scoop stored inside.
Pest control company services premises weekly. Most recent report dated Aug 14, 2023 showed no signs of pest activity.
Health permit posted at front desk. |