A routine inspection was conducted, the following observations were found:
- Coolers 4C or colder; freezers -18C or colder; hot holding above 60C; thermometers present; and temps recorded daily.
- High temp dishwasher had rinse cycle temp of 75C at plate's surface as per max/min thermometer.
- Quats sanitizer in cloth buckets and spray bottles had 200ppm strength. Solution in buckets changed eery 2 hours.
- Hand sinks stocked with liquid soap, paper towels, and running hot and cold water.
- Foods stored in food grade containers; covered; labeled; date coded; foods stored in groups; and foods stored 6" off the floor.
- No expired foods in use or for sale. FIFO rules being followed.
- General sanitation level is good. No signs of pests. Steritech pest control is contracted to monitor for pests.
- FoodSafe certified (or equivalent course) staff present.
- All equipment and surfaces are in good working order; durable; sealed; and cleanable.
- COVID-19 Safety Plan present and in use.
- All in order.
**It is highly recommended that a cook-line freezer is purchased to store the French fries and battered fish in. Currently, these items are stored at room temperature until sold, or until 2 hours have elapsed (then discarded).**
Discussion of self-serve cold cabinets, and self-serve hot/cold buffet tables occurred:
Foods not needed to be individually wrapped in the self-serve hot buffet tables.
Foods not needed to be individually wrapped in the self-serve cold cabinets with doors.
Signs posted at access points to self-serve buffet area, condiment/drink station, and food display cabinets. The sign shall stat users must sanitize hands first.
Hand sanitizer units must be found adjacent to posted signs.
Utensils used to dispense food at buffet tables, shall be changed every 2 hours.
- Hand written inspection report provided, refer to inspection # 255693. |