-Handsinks in back prep. area, near the front service area, staff washroom, and both customer washrooms were adequately supplied with liquid soap, hot and cold running water, and paper towels.
-Walk-in-cooler and other refrigeration units in use were at or below 4 degrees C.
-Taco bell cooler was empty of food in the lower compartments and was above 4 degrees C. Manager stated that they are currently not using this cooler except for ingredients in the top inserts that are time-stamped. Do not store any cold potentially hazardous food in the lower compartment of this cooler until it is maintained at or below 4 degrees C.
-Time-stamps were in place for cold-held Taco bell condiments using a 4 hour rule. Time to discard each ingredient were also documented.
-Freezer temperatures were satisfactory.
-Hot-held food (chicken, gravy, mashed potatoes, rice, beans, and other food products) were at or above 60 degrees C.
-Raw meat was stored on the lowest shelf unit than ready to eat food. Majority of the raw meat products were stored on the opposite side of the walk-in-cooler than ready to eat food.
-200 ppm QUATS sanitizer was available in the sanitizer pails with wiping cloths and third compartment sink unit.
-No signs of recent pest activity were present at the time of inspection.
-Manager with a FOODSAFE Level 1 equivalent course training was on shift at the time of inspection.
-Temperature records were being maintained on-site. |