This kitchen is used for food preparation and cooking according to staff. The prepared food is also transported to the Guildford Shelter (located in the nearby building) where it is also served.
Handsink was supplied with liquid soap, hot and cold running water, and single-use paper towels.
Three upright coolers and prep. cooler (upper and lower components) were at or below 4 degrees C.
Upright freezer temperature was at or below -18 degrees C.
Refrigeration units were equipped with thermometers.
Temperature log was in place and up-to-date for refrigeration temperature monitoring.
No hot-holding was occurring at the time of inspection.
Previously cooked food (e.g. chicken dishes) that had been cooled measured below 4 degrees C in the upright cooler.
Shallow containers were in use for cooling food.
Cooling time-temperature controls were reviewed with staff: Cool food rapidly from internal temperatures 60 to 20 degrees C or less within 2 hours and 20 to 4 degrees C or less within 4 hours.
Probe thermometer was available.
Cooking/reheating temperatures were reviewed: to cook/reheat food to an internal temperature of at least 74 degrees C for at least 15 seconds.
Raw meat was stored on the lowest shelving unit a refrigeration unit separately from ready-to-eat food.
Dry goods were stored in pest proof containers with tight fitting lids.
3-compartment sink was supplied with hot and cold running water. Three built-in sink plugs were available.
Dishwasher final rinse temperature was at least 71 degrees C (measured at 76.9 degrees C) at the plate level.
Dishwasher final rinse temperature was at least 180 degrees F for at least 10 seconds at the manifold level. Dishwasher log to monitor the sanitizing standard was being maintained.
Prep. sink was supplied with hot and cold running water.
200 ppm QUATS sanitizer was available inside both sanitizer pails and from the dispenser at the 3-compartment sink.
Ventilation hood panels appeared clean.
One of the two smaller deli slicers is sometimes used according to staff. Staff informed they disassemble, manually clean, sanitize, and air dry the deli slicer before and after each use. The removable component of the deli slicer is placed through the dishwasher for ware-washing according to staff.
Both food handlers on duty had valid FOODSAFE Level 1 course training (expiration dates: July 11, 2027 and August 15, 2024).
No signs of pest activity were evident at the time of inspection.
Signature is not required on this report due to the COVID-19 pandemic.
If you have any questions, feel free to contact the district Environmental Health Officer. |