Handsink was supplied with liquid soap, hot and cold running water, and single-use paper towels.
2-compartment sink was supplied with hot and cold running water.
Overhead sprayer near the dishwasher was operational.
Dishwasher final rinse chlorine sanitizer residual was at 50 ppm at the plate level.
200 ppm QUATS sanitizer was available in a spray bottle.
Upright cooler (measured at 3.2 degrees C), under-the-counter cooler (measured at 3.3 degrees C), and beverage cooler (measured at 3.3 degrees C) were at or below 4 degrees C.
Upright freezer was at or below -18 degrees C (measured at -19 degrees C).
Hot-held food was at or above 60 degrees C.
Refrigeration units were equipped with thermometers.
Invoices were available on-site electronically and were checked for the frozen breaded oysters.
Breaded oysters are cooked/deep fried prior to serving.
Ventilation hood appeared to be in a clean condition.
No signs of recent pest activity were evident at the time of inspection.
Operator with valid FOODSAFE Level 1 equivalent course training (Probe it Food Safety Course, expiration date: June 23, 2026) was present on shift.
Signature is not required on this report due to the COVID-19 pandemic.
If you have any questions, feel free to contact the district Environmental Health Officer. |