- Sink next to dishwasher was temporarily set up for hand washing (see violations noted above) and was properly supplied with hot and cold running water, liquid soap, and paper towels.
- Quat sanitizer solution available at 200 ppm in spray bottle for sanitizing food-contact surfaces.
- Low-temperature chemical dishwasher achieved 100 ppm chlorine residual during final rinse cycle.
- All coolers (walk-in cooler, prep coolers, undercounter coolers, drawer coolers) were measured at 4C or colder. Inserts for salad prep cooler were only 1/2 full, allowing for adequate cold air circulation.
- Freezers (upright freezer and freezer drawers for smoothie ingredients) were measured at -18C or colder.
- Soup and rice hot-held at above 60C. Undercounter hot-holding unit was not holding any food at time of inspection.
- Reviewed cleaning and sanitizing of in-use utensils such as knives, tongs, and coffee stirring spoons. **Ensure to clean and sanitize all in-use utensils in the dishwasher at least every 4 hours.
- Food storage practices satisfactory - all food properly covered and stored off the floor. Good separation of raw and ready-to-eat food items.
- Ice machine was noted to be clean and free of mould/slime/biofilm accumulation. Ice scoop was properly stored in designated holder.
- General sanitation satisfactory
- No signs of pest activity noted at time of inspection
- Staff onsite had valid FOODSAFE certifications
**Ensure to keep daily temperature records. Temperature records were only available up to November 2021.
Note:
- Hot peppers were being cooked at time of inspection. Canning is being done onsite again for three types of hot sauces, for sale at this facility only - no distribution permitted.
- Operator was not onsite to review procedures.
Reminders for canning hot sauces:
- Canning of hot sauces must be done outside of restaurant prep time. This is to prevent potential contamination from restaurant food items to your canned products, and because there is limited kitchen space.
- Your previously approved food safety plan indicates that jars must be steamed at 212 deg F, and then hot filled with sauces at minimum of 85 deg C (recommended hot fill temperature of 100 deg C), using a combination of a boiling water bath and the rational combi oven.
- Log book for canning to be reviewed at follow-up inspection next week. All of the following batch information must be recorded: batch number, sauce type, date, number of jars, fill temperature, steam temperature, pH
- a pH meter must be on site (as well as buffer solutions to calibrate the pH meter per manufacturer's directions). pH meter must be calibrated before every batch.
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