Church kitchen + Coffee Bar
Note: Kitchen and bar not in operation at time of inspection and usually operates on weekends.
Kitchen
-Two door upright freezer: -12 deg C (digital readout indicated it was in defrost mode)
-2 upright coolers: 2.9 deg C (left) and 2.1 deg C (right)
-Thermometers present in coolers and freezers
-Quat sanitizer at 200 ppm (labelled as "Pursue Disinfectant", located in cabinet above handwash station)
-General sanitation excellent (underneath equipment, along walls and inside corners/hard to reach areas, and inside the fumehood)
-High temperature dishwasher achieved 73.7 deg C on rinse cycle
-2 Operators/staff are FoodSafe Certified (refer to file)
-Temperature logs are being maintained up to date; when filling in the boxes, please put the actual temperature reading instead of just a checkmark (ie. if it is 2 deg C, write down that number instead).
Coffee Bar
-3 undercounter coolers, all at <4 deg C
**Ensure to keep temperature logs for these undercounter coolers up to date and available at all times
-Thermometers available in coolers
-Quat sanitizer (located underneath handwash station) was at 200 ppm Quats
-General sanitation excellent
-No signs of pests
-Dishes/utensils/pitchers are to be run through the commercial dishwasher every 2-4 hours when coffee bar is in operation. |