Note: Premises has two 2 compartment sinks that they were previously approved to use as their dishwashing sinks (instead of having a commercial dishwasher). Ensure that staff are using the proper 3 compartment sink method: wash with soap and water in first compartment, rinse dishes in second compartment, and fill 3rd compartment with mixture of bleach and water (1 tsp bleach per 1 liter of water) and submerse dishes for at least 2 minutes before allowing to air dry.
Handsink (behing the door entrance to kitchen) was equipped with liquid soap, paper towels, hot/cold running water
-Prep cooler across stoves: 2.9 deg C
-Prep cooler closest to kitchen entrance: 3.9 deg C
-Large sliding glass door cooler in back area: 2 deg C
-Hot held rice: 72 deg C
-All freezers at -18 deg C or less (2 chest freezers in dry storage room)
-Operator has made quite a lot of food in advance and has stored it in the coolers (rice, etc). As discussed, this food can only be re-heated ONCE.
(Ie. Cook rice ---> Cool to less than 4 deg C ---> re-heat rice to 74 deg C) After re-heating your food items once, whatever has been brought out but not used must be discarded.
-Bleach bucket had 100 ppm chlorine residual
-Dry storage area was organized
-No pests observed at time of inspection, back door has screen in place
**Operator's FoodSafe is from 2004. It will expire this year, on July 29/2018. In order to renew, you can either:
1) Re-take the FoodSafe level 1 course
OR
2) Take the online FoodSafe level 1 refresher course at FoodSafe.ca
It must be renewed before July 29.
|