Routine inspection conducted. Facility is generally well maintained and operated, premise is well lit. The following observations were made:
1. Temperatures
- Walk-in cooler at 3C
- Walk-in freezer and chest freezer at -18C or below
- Prep cooler at 4C (bottom compartment & top compartment )
- Stand-up glass door coolers at 4C
- Bar cooler at 6C (only contains soda and carbonated drinks, no potentially hazardous foods insie)
- Items cooling after lunch include: fried chicken (12C inside walk-in cooler and stand-up cooler), chow mein (19C inside walk-in freezer). Chicken and chow mein meet the cooling curve (60C to 20C in 2 hours, 20C to 4C in 4 hours)
- Rice hot held inside rice cookers (x2) at 60C or greater
2. Hygiene and Sanitizing
- Handwash stations in kitchen and restroom adequately stocked with hot/cold running water, liquid soap, and single-use paper towels
- Employees observed properly handwashing at time of inspection
- Quats dispenser releases 200 ppm quats. Quats sanitizing pails and spray bottles all contain 200 ppm quats. Reminder: Ensure that all cloths are placed directly inside the quats sanitizing pails to actively kill bacteria
- Utensils, knives, cutting boards generally well maintained in good sanitary condition. Single-use take-out trays stored securely above prep area and are in good condition
- High-temperature dishwasher sanitizes at final rinse cycle of 79C at the plate (Min: 71C)
- Ventilation slats are in good sanitary condition
- Employee and staff restrooms are well maintained
3. Storage
- Food items are elevated off the floor
- Bulk storage bins are in good condition, scoops stored inside with handles pointing outwards
- Generally, food items are covered with containers with tight-fitting lids
4. Pest Control
- Professional pest control company conducts routine audits
- No visible signs of recent pest activity at time of inspection
- Back door protected by screen door
5. Administrative
- Permit posted and up-to-date
- Manager has FoodSafe 1 (Expires: March 2019)
No other concerns at this time. |