Routine inspection:
-Only gulab jaman are sold by this facility at this time.
-All three handsinks were supplied with liquid soap, hot and cold running water, and single-use paper towels.
-3-compartment sink was supplied with hot and cold running water and sink plugs.
-100 ppm chlorine sanitizer was available in the third compartment sink and sanitizer pail with a wiping cloth.
-Walk-in-cooler containing covered gulab jaman was at 3.8 degrees C (required: 4 degrees C or less).
-Thermometer was available inside the walk-in-cooler.
-One chest freezer was empty. Second chest freezer was at -22 degrees C; Operator informed this is for their personal use only.
-Cooling procedures were reviewed: Cool gulab jaman quickly from internal temperature 60 to 20 degrees C within 2 hours maximum and 20 to 4 degrees C within 4 hours maximum (total time of 6 hours).
-Equipment to portion dough, stand mixer, storage areas, and ventilation hood panels appeared to be in a clean condition at the time of inspection.
-Person in charge on duty informed she disassembles the dough portioning equipment before cleaning, sanitizing, and air drying it after each use.
-No signs of recent pest activity were evident at the time of inspection.
-Person in charge on duty held valid FOODSAFE Level 1 course training (expiration date: February 19, 2028).
If changes are proposed to the floor plan, menu, and/or operation, contact the Environmental Health Officer to obtain health approval prior to making any changes.
If you have any questions, contact the Environmental Health Officer.
Signature is not required due to COVID-19. |