Routine inspection conducted.
Renovation:
- Facility has submitted equipment specifications prior to the inspection. However, during inspection it was noted that structural changes have been made which includes: extension of both walk in cooler and walk in freezer, replacement of shelving unit to stainless steel material, installation of new handwash sink and addition of new ice machine.
- Renovations were found satisfactory. All food contact surfaces, walls, ceiling and floor were made of smooth, impervious and easy to clean material.
- Ice machine maintained in good working order and scoop was stored outside in a sanitary manner.
- New handwash sink had adequate supply of hot and cold running water, liquid soap and single use paper towels.
Actions required: Please submit a copy of updated floor plan reflecting the current layout of the facility, location of equipment, dimensions and finishing schedule to your district EHO by July 31, 2023.
Temperature (coolers to be maintained at 4C or less, freezers at -18C or less, hot holding at 60C or above):
- Walk in cooler recorded at 3C
- Walk in freezer at -21C
- Stainless steel cooler at 2C
- Small prep cooler and 2 coolers near front entrance recorded at or below 4C
- Temperature logs were maintained and found up-to-date.
Storage:
- All food items were stored at least 6" off the floor.
- All food products were found either in original packaging or covered inside coolers.
- Storage area was well-organized.
- Chemicals and cleaners were stored separate from food preparation areas.
Sanitation & Maintenance:
- Hand wash station was adequately stocked with hot/cold running water, liquid soap, and single-use paper towels.
- Second handwash sink dispenses pre-mixed warm water for handwashing purposes.
- Sanitizer spray bottles available and the concentration of QUATS noted at 200ppm.
- Sanitizer dispenser releases 200 ppm QUATS at 3-compartment sink.
- High temp dishwasher reached 73.9C on plate level during rinse cycle.
- Utensils and tongs were found in sanitary condition.
- No visible signs of pest activity observed at the time of inspection.
- Mechanical traps were present throughout the facility.
Administrative:
- Food Service Manager has valid FoodSafe Level 1 certificate (Exp March 18, 2024).
Recommendations:
- Cut/processed vegetables are considered potentially hazardous food and should not be left at room temperature for than 2 hours. Monitor time during prepping.
- Keep scoops outside the bins in sanitary manner.
- Track and refresh sanitizer solution in spray bottle.
Please contact your district EHO prior to making any service change and/or renovation. |