Routine inspection conducted. The following was noted:
1. Temperatures (Max: 4C/40F for coolers; -18C/0F for freezers)
- Display cooler: 7-8C (see violation above)
- Undercounter coolers: 4C
- Stand-up cooler: 4C
- Walk-in freezer: -18C
- Undercounter freezer: -18C
- Ice bath used to immerse produce for juicing at 4C or less
- No hot-held items at tiime of inspection
- Note: Temperature logs were not taken since April 4, 2018. Maintain your temperature logs for all coolers and check dishwasher final rinse temperature with heat resistant, waterproof thermometer to ensure that it reaches 71C at the plate. Your dishwasher gauge may not be accurate (even though manifold temperature gauge reaches 87C on the dishwasher panel, dish surface temperature was observed to be below 71C in first few dishwasher runs)
2. Hygiene and Sanitizing
- Handwash sinks in washroom, behind front counter ,and in the back kitchen are adequately stocked with hot/cold running water, liquid soap, and paper towels
- Sanitizer bottle contains 200 ppm quaternary ammonium compound (quats). Sanitizer dispenser releases 200 ppm quats
- Dishwasher achieves final rinse temperature of 71.9C at the plate (Note: multiple attempts were required to achieve this, therefore the dishwasher should be checked each morning with a heat/water-resistant thermometer) and logged
- Utensils and ice machine were in sanitary condition at time of inspection
- Cutting board is washed and sanitized after use in the dishwasher
- Employee described proper disassembly and cleaning/sanitizing process for glass juice maker. Juice maker was sanitized this morning prior to use - ensure that it is also cleaned and sanitized in the middle of the workday
3. Storage
- Food items are all kept at least 6" off floor
- Note: Paint was stored near take-out trays. EHO instructed employee on site to re-organize dry storage so that all food-related items (including single-use disposables) are kept on one shelf, while non-food items such as chemicals are kept in a separate shelf
- Items inside coolers and freezers are kept in pest-proof containers
- Storage inside walk-in coolers and prep coolers are neatly organized. Fruit portions are individually stored in Ziploc bags
4. Administrative
- FoodSafe 1 has been obtained by multiple employees. Both employees on shift have FoodSafe 1 (expiry: 2023)
- Permit posted
5. Pest Management
- Although no signs of recent pest activity were observed, please ensure that you address the door gap (see violation above) to prevent pest entry from the back. Back door was closed at time of inspection. Reminder: If you wish to open the back door during the summertime, a screen door must be added to prevent pest entry |