Routine inspection.
Today, technician working on the water boiler. Hot/cold water available at start of inspection but was turned off at about 12:00 noon. Water turned back on about 30-45 minutes later - ok.
Precautions were in place while water was turned off - see Note to File.
General inspection observations:
Hand sinks have liquid soap and paper towels in dispensers. Hot water provided during inspection (see above).
Disposable, non-latex gloves worn.
Walk in cooler, juice cooler, and stand up cooler - all are keeping food at 4C/ 40F or colder. Temperature records are being kept.
Food in walk in cooler is covered, labelled, and dated. Raw meat on leak proof trays and on bottom shelf - good.
Hot holding - mashed potatoes etc. are at 60C/ 140F or hotter. Temperature records are being kept.
Defrosting food in walk in cooler - good.
Food Safe -Level 1 or equivalent - Support Services Manager has taken a food safety course (expiry 05/2025) which is required (operator must have).
All kitchen/food handler staff have Food Safe level 1 or equivalent as well - good!.
Renewing certificates before expiry dates.
Dry food storage - food in packaging and stored on shelves up off of floor.
Meat slicer appears to be clean today. Using quats sanitizer for meat slicer.
Triple sink - quats sanitizer dispensed at about 200ppm - ok.
Check with supplier regarding required concentration for quats sanitizer use without a potable water rinse so that this information is known as it is not easy to see on the label.
Test strips for Quats are available and records are being kept.
Dishwasher - after hot water back on - final rinse gauge reads >82C/ 180F and water temperature reached >71C/ 160F inside of the machine using temperature test strip and thermometer - good.
Cleaning - routine cleaning is being done as per a written cleaning schedule.
Pest control - see above.
Copy of report to be emailed to Manager of Support Services. Inspection carried out with Manager. |