Handsink equipped with liquid soap, paper towels, hot/cold running water
All temperatures satisfactory
-Hot dog roller grill at 71 deg C
-Hot holding unit with pizzas, meatballs, corn dogs, and chicken wings; all food items are discarded within 2 hours (pizzas are discarded after 1 hour as the bottom rack is not kept as hot as the upper 2). The machine is equipped with a timer alarm that sounds when the one hour and two hour time limits have been reached, which signals the employees to discard the foods.
-Under counter cooler in cash area: 3.1 deg C
-Under counter freezer in cash area: -20 deg C
-Upright Freezer (two door) in dishwashing area: -21 degC
-All coolers/freezers equipped w/thermometers, probe thermometers with alcohol swabs are also on site for staff to use (they probe hot foods and record the temps 3 times a day)
-Condiments cooler: 2.1 deg C, condiments have a plastic cover/lid
-3 compartment sink with Quat dispenser at 200 ppm Quats
-Quat spray sanitizer available at 200 ppm Quats (kept at the handsink)
-All foods in store are off floor
-Store walk in cooler at 3.9 deg C
-Store upright freezer: -18 deg C
-Store ice cream freezer: -23.2 deg C
-Temperature logs maintained up to date
-General sanitation good; no signs of pests
-FoodSafe certified staff and manager on site (kept in a binder in the office) in the Tim Hortons.
Thank you
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