Main cooking line:
Walk-in cooler: 2.8oC
2-door stand up cooler: 3.8oC
2-door prep cooler: 3.4oC
Undercounter 2-door cooler: 3.6oC
Hot holding unit: 75oC
Sandwich assembly area:
Multi-compartment cooler: 2.4oC
Undercounter 1-door cooler: 2.0oC
2-door prep cooler: 2.6oC
2-door stand up freezers x 3: -15.4oC; -19.6oC and -14.8oC
Temperature log is maintained
Hot and cold running water are available
Liquid handsoap and paper towel are present at all handwashing stations
General sanitation is satisfactory
No signs of pests at time of visit
Pest control company visits regularly
Dishwasher final rinse reaches at least 71oC on plate, as per themolabel
Quats sanitizer in buckets are observed and at least 200ppm is detected
Foods are stored in an organized manner
Note:
1. Condiments are observed in containers with ice underneath containers at main cooking area. Ensure containers are surrounded with ice, not just sitting on top of ice.
2. Handsink at sandwich assembly area is abit tucked in, ensure nothing is blocking access to it.
3. Facility has two dry storage rooms - one in the kitchen, the other shared with office. Dry storage in office is carpeted. All surfaces in food facilities should be durable, easily cleaned, and impervious to moisture. Facility should consider switching to a flooring material that is impervious to moisture.
4. Hot plate and frying pan are noted at sandwich assembly area. Staff indicated frying pan is used to reheat roast beef, with oil. Since there is no ventilation exhaust system at that area, no generation of grease laden vapour is allowed. |