-Walk-in cooler was at 3C.
-Walk-in freezer was at -17C.
-Prep coolers were less than 4C (top and bottom).
-Front bar cooler was at 4C.
-Upright freezer was at -12C.
-Hot holding was greater than 60C.
-Pho broth cooled by adding water and ice, followed by moving into the walk-in freezer. Pho broth was properly cooled. Broth in the cooler was at or less than 4C.
-Beef was cooked to greater than 71C.
-High temperature dishwasher had a final rinse temperature of 74C on the dish surface (minimum of 71C required for proper sanitizing).
-Bleach sanitizer spray bottle and pails were labelled and tested at 200ppm.
-Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels.
-Deli slicer was being used at the time of inspection. After each use, slicer is disassembled for cleaning and sanitizing.
-General food storage practices good at the time of inspection. Foods stored off the ground and protected from potential contamination. Raw meats stored below ready-to eat foods.
-General sanitation good at the time of inspection.
-No signs of pests noted at the time of inspection.
-Washroom clean and supplied with hot and cold running water, liquid hand soap, and single use paper towels.
-FOODSAFE Level 1 valid until December 9, 2022.
-Please contact the inspector if you have any questions or concerns.
-Operator signature not required at this time due to the COVID-19 Pandemic. |