Follow up inspection:
-Dishwasher was turned on since morning time according to staff member.
-Dishwasher was not running a complete cycle (wash cycle and rinse cycle) during the inspection.
-Dishwasher final rinse temperature was not at or above 71 degrees C at the plate.
-Code 303 and 502 are still outstanding from the routine inspection.
-100 -200 ppm chlorine sanitizer was setup in a bucket with a wiping cloth.
The following requires your attention:
1. Repair the dishwasher so that it has a final rinse temperature of at least 71 degrees C at the plate to achieve the sanitizing standard; Correct by February 4, 2019. Alternatively, if only single service utensils are used as part of the pizza operation and you decide to not use the dishwasher, then a 3-compartment sink should be installed with drain boards attached and with a larger air drying shelving unit above it; Correct by February 12, 2019. If you decide to install a 3-compartment sink, then provide specification sheet for the 3-compartment sink related to its' size, material, and drain boards to the district Environmental Health Officer prior to installing it for review and health approval by next week.
2. Drain plugs are still required for the 2-compartment sink; Correct today. In the meanwhile, use a clean wiping cloth as a "temporary drain plug". Make sure all food contact surfaces (e.g. pizza trays, tongs, food storage containers, inserts) are washed, rinsed, sanitized, and air dried.
3. Register staff members in a FOODSAFE Level 1/equivalent course so that at least one employee per shift maintains valid FOODSAFE Level 1 training in the Operator's absence. Provide an update to the district Environmental Health Officer once staff member(s) complete the FOODSAFE Level 1/equivalent course successfully; Correct within 1 month.
Please contact the district Environmental Health Officer if you have any questions (business card was provided). |