This inspection was conducted by a student EHO.
-All hand-wash stations supply hot/cold running water, liquid soap, and paper towels
-All coolers (walk-in), reach in, stand-up, under counter) < 4°C
-All freezers (walk-in, reach in, stand-up, under counter) < -18°C
-Temperature logs maintained and up-to-date. Operator shared the process of checking temperatures
-All hot holding (eg.: meat patties, egg) > 60°C
-Low temperature dishwasher produced 100ppm Chlorine
-Quats sanitizer at 3-compartment sink dispensed 200ppm
-Two buckets of Chlorine sanitizer and cloths measure 100ppm Chlorine used for food contact surfaces (colour coded cloths)
-Dry storage well-organized, foods stored off ground >15cm
-No signs of pests. Ecolab contract in place.
Recommendations:
-Please ensure adequate and consistent food safety training regarding cold holding potentially hazardous foods requirements (i.e. cheese), and storage requirements if they are held under room temperature for longer times.
-Replacement of permit information provided. Please post it in a conspicuous location upon receipt. |