Routine check.
Menu - juices (fruit and vegetable, sugar cane), smoothies, bubble tea.
Cooler in front food prep/service kitchen - air temperature is <4C/40F - good.
Bubble tea - cooking tapioca pearls >74C/ 165F - good.
Tapioca pearls at room temperature for 2 hours or less (as per supervisor on site). Used or discarded after 2 hours - good.
Produce - All produce to be washed before processing. Some is pre-washed (spinach triple washed and ready to eat). Most produce is washed on site (kale, cucumber, watermelon,etc.).
Sugar cane juice - Follow Bulletin information previously provided regarding raw sugar cane. Cane stalks are stored at 4C or colder (in back walk in cooler) and washed prior to use.
Staff - Food Safe level 1 (or equivalent) - n/a as staff supervisor states operator is only away temporarily and will be back.
If operator is away for entire shift, at least one person per shift is to have a valid Food Safe (or equivalent) certificate.
Operator - Food Safe Level 1 certificate posted - expiry is March 2024 - go to www.foodsafe.ca to take Refresher course to renew certificate before it expires.
Blenders, juicing equipment used continuously throughout shift - as per staff is washed with dishsoap, rinsed, and sanitized, air dried every 4 hours (2 sinks plus hand sink at back area).
Note: Single service Utensils only.
Hand washing station - 1 sink at front - used for rinsing blenders only - using back area hand sink for washing hands - hot/cold water, liquid soap, paper towels provided at back area hand sink. Non-latex gloves also worn. Change gloves and wash hands frequently or when gloves are contaminated.
Sanitizer today - sink filled with chlorine solution (100-200ppm detected during inspection. Make fresh solution every 4 hours when sanitizing food equipment and food contact surfaces.
Sanitation plan is posted.
***Ice machine broken - Using bagged ice from approved source stored in clean insulated container - ok. Recommend fixing ice machine so free up space.
Storage locker - walk in cooler air temp is 5-6C but food temperature is at 4C or colder - ok. Monitor and keep records for fridge/cooler temperatures daily.
Pest control - *** recommend monitoring traps for insect pests. Keep premises clean by following a written, routine cleaning schedule.
General cleaning - ok today. Premises is small. Remove any items not needed for food service operation.
Copy of this report to be provided to operator by email. |