A routine inspection was completed:
- Coolers 4C or colder; freezers -21C or colder; hot holding unit above 60C; and thermometers present.
- Ensure foods are only stored on the counter no longer than 2 hours. Have staff store less amount of food in food inserts and replenish it more often.
- High temperature dishwasher had rinse cycle temperature of 79.9C at the plate's surface, as per max/min thermometer.
- Hand sinks stocked with liquid soap, paper towels, and running hot and cold water.
- Bleach sanitizer in spray bottles had [Cl2] of 200ppm.
- Dirty wiping cloths stored in a bucket of sanitizer during the day. At the end of the night the dirty cloths are washed and sanitized at the end of each night
- All foods stored in food grade containers; covered; labelled; date coded; foods stored in groups; raw proteins stored below RTE foods; and all foods stored 6" off the floor on shelves, racks, and platforms.
- No expired foods in use or for sale. FIFO rules being followed.
- General sanitation level is good. Exhaust canopy was professionally serviced in June 2023, next service is due next month. Ensure to schedule this to be done as the exhaust canopy filters have accumulated grease on them.
- No signs of pests.
- Valid, FoodSafe certified staff present. Owner and one chef possess the certificate (expires in 2024).
- All equipment in good working order.
NOTE: The floor in the back food prep area is worn away. The floor is no longer sealed or cleanable, and there are areas that have accumulated debris as it is difficult to clean. Plan (save money, research contractors, discuss with building's owner) to repair/replace the floor so it is durable, smooth, level, durable, and cleanable. |