All three handsinks were supplied with liquid soap, hot and cold running water, and single-use paper towels.
Walk-in-cooler (in storage area 706), under-the-counter coolers, upright cooler, and prep. cooler were at 4 degrees C or less.
Walk-in-freezer (in storage area 706) and upright freezer were at -18 degrees C or less.
Refrigeration units were equipped with thermometers.
Light bulbs in the walk-in-cooler and walk-in-freezer were encased in shatter-resistant covers.
Probe thermometer was available.
Cooking temperatures were reviewed with the Manager. Chicken is cooked to at least 82 degrees C internal temperature, and other food (e.g. corn and gravy) are cooked to at least 74 degrees C internal temperature prior to hot-holding and serving.
Hot-held food (chicken, gravy, and corn) had an internal temperature of at least 60 degrees C.
4 hour time-stamps were in place for condiments in the upper component of the prep. cooler. Inserts were also stored on ice in the upper component of the prep. cooler.
Raw chicken was stored separately from ready-to-eat food in refrigeration units.
Ventilation hood panels were in a clean condition.
Ice machine and both ice bins were in a clean condition.
Prep. sink was supplied with hot and cold running water.
3-compartment sink was supplied with hot and cold running water, and it was equipped with functional sink plugs that were in use.
Single-use service utensils were stored in a sanitary manner.
200 ppm QUATS sanitizer was available inside the other two sanitizer pails, and third compartment sink.
No signs of pest activity were evident at the time of inspection.
Dry goods were stored off the floor in storage areas.
Manager on shift held valid FOODSAFE Level 1 course training (expiration date: January 19, 2028).
Permit to operate was posted in a conspicuous location.
If you have any questions, contact the Environmental Health Officer.
Signature is not required due to COVID-19. |