Routine
Temperature controls
> Undercounter freezer (in back room): -16C
> Undercounter prep cooler (in back room): -3.1C
> Sandwich prep cooler: -5.1C (undercounter), -0.9C (insert level)
> Display cooler: 2.4C
> Open display cooler: 0.0C
> Undercounter 1 door freezer: -12C
> Dairy cooler: 2.2C
> Creamer: 4.0C
In storage room:
> Freezer (L): 1C (door was left slightly open due to improper storage of boxes inside, however items were still solid to touch)
> Freezer (R): -21C
> 2 door fridge: 3.2C
> Dry storage practices good - all food items off the floor, cleaning chemicals are stored separately from dry goods and other food equipment/utensils.
General
> Handsink supplied with warm water (automatic dispense), liquid soap and paper towels.
**Recommend to put paper towels into a dispenser.
> Dishwasher achieved final rinse temperature of 71.9C. Verified by thermolabel.
> QUATS sanitizer available at 200ppm. Peroxide also available for non-food contact surfaces; test strips provided by EcoLab.
> General sanitation is excellent.
> No signs of pests at time of inspection.
> All stored foods are marked to indicate the date by which they must be used.
> Baked non-PHF items (bagels, muffins, cookies, croissants) stored in drawers, marked with date.
> Items in upper portion of display cooler are for display purposes only.
> Health permit posted.
Note: pistachio croissant has a filling inside. Please provide a list of ingredients for all food items that contain a filling to district EHO for review to ensure they are non-PHFs.
Signature not obtained due to COVID protocols. Report reviewed with staff on site. |