- Premises and equipment maintained in sanitary condition
- Hot and cold running water were supplied to sinks
- Handsinks were supplied with liquid soap and paper towel
- Observed glove use by foodhandling/service staff. Ensure gloves are changed and hands washed frequently.
- High temperature dishwasher was operational and met required temperature to sanitize dishes. Temperature at dish surface: 75.6C
- Quats sanitizer (200ppm) present and in use for sanitizing counters and food contact surfaces
- Orange juicer is used once/week and cleaned and sanitized after use. Removable parts go through dishwasher and the rest in clean in place.
- Coolers (walk-in, cold line, display, worktop) were operating at 4C or colder. Exception: Beverage cooler above 4C; however only non hazardous items are stored in it.
Note: Open display cooler was initially 8C; however, decreased to 3C rapidly
- Freezers (walk-in, retail, worktop) were maintaining foods in a frozen state
- Temperature of cold holding units are checked twice daily. Records present and up to date.
- Hot held foods were maintained above 60C
- Hot line: meatballs 65.7C, pasta 85.7C (recently cooked), chicken leg 72C. Chef reported items on hot line are prepared in smaller batches, stirred and replaced frequently to ensure hot temperature is maintained.
- Soup Urn: soup 83C
- Probe thermometers are present for checking food temperatures
- Pest control contract is in place with regular service every two weeks. Chef reported that measures have been taken recently to fill/seal entrance points due to pest activity. Continued monitoring is in place. If any droppings are observed, ensure the affected areas are cleaned and sanitized.
- Foodsafe requirement was met at time of the inspection. |