- Hand washing sinks were properly supplied with hot and cold running water, liquid soap, and paper towels in designated dispensers. Note: operator to replace existing staff washroom paper towel dispenser with a new dispenser, already available onsite.
- Quat-based sanitizer solution available in spray bottles at 200 ppm for sanitizing food contact surfaces.
- Low-temperature chemical dishwasher achieved 50 ppm chlorine residual during the final rinse cycle, detected at the dish surface. Test strips available for monitoring.
- Two-compartment sink maintained in sanitary conditions. Reminder when using for food prep, these sinks must be clear of any dishes and must be thoroughly sanitized prior to using for food. Dishwashing must not occur while food is being washed/thawed/strained in these sinks.
- Undercounter prep cooler (both sides), two-door stand up cooler, walk-in cooler, and bar cooler all measured at 4C or colder and were equipped with accurate thermometers.
- Walk-in freezer measured at -20C.
- No food being hot-held at time of inspection. Reviewed hot-holding procedures - OK. All food must be heated to at least 74C, then hot-held at 60C or hotter in preheated steam tables.
- Reviewed cooling and thawing procedures - OK. For cooling, ensure to cool rapidly from 60C to 20C within 2 hours, then from 20C to 4C within the next 4 hours. Use ice baths, constant stirring, and cool in small, shallow pans. For thawing, thaw in refrigerator overnight or thaw under cold, running water at 4C or colder.
** Please start keeping temperature logs/records for all coolers, freezers, and hot-holding units (steam tables).
- Food storage practices satisfactory. All food stored off the floor and properly covered. Good separation between raw and ready-to-eat food items.
- Equipment maintained in sanitary conditions (ice machine, ventilation canopy, dough mixer, cooking equipment, etc.). Discussed cleaning of all parts of the deli slicer, including behind the blade guard.
- General sanitation is good.
- No signs of pest activity noted at time of inspection.
- Valid FOODSAFE certificates for staff available onsite. |