Facility has a main kitchen and 9 serving/resident kitchens. Foods are prepared in the main kitchen and transferred to the serving kitchens
Main Kitchen:
-Walk-in cooler (dessert) was at 3C; Walk-in cooler (meat and other food items) was at 4C.
-Walk-in freezer was at -20C.
-Temperatures are checked and recorded daily.
-Hot holding units were greater than 60C.
-High temperature dishwasher required 5 cycles to reach 72C on the dish surface (minimum 71C required for proper sanitizing). While high temperature dishwasher is being serviced, use the maximum temperature thermometer to verify a minimum temperature of 71C has been achieved prior to using (especially after dishwasher had not been used for a long period of time).
-Pot washer had a final rinse of 80C in the pot surface (minimum 71C required for proper sanitizing)
-Handwash stations easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels.
-Quats sanitizer dispenser tested at 200ppm.
-Quats sanitizer spray bottle properly labelled and tested at 200ppm.
-Deli slicer was properly cleaned and sanitized (staff are disassembling the slicer after each use).
-Foods are properly labelled, covered, and stored off the floor.
-Raw meats were properly stored below and separately from ready-to-eat foods.
-General sanitation good at the time of inspection.
-Facility monitored by a professional pest control operation. No signs of pests noted at the time of inspection.
Serving/Resident Kitchens:
-Foods are prepared in the kitchen and delivered to the serving kitchens. Hot foods do not remain in the serving kitchens for more than 2 hours - foods are served immediately.
-Refrigeration units were less than 4C; Freezers ranged from -11C to -20C.
-Temperatures are checked 3 times daily. Temperature records are currently not being filled out properly. There are numerous instances where temperatures exceed 4C or are not recorded. Temperature records indicate the supervisor is to be notified in the case where temperatures exceed 4C. Some of the temperatures are also inconsistent between degrees C and degrees F (ensure staff are consistent and either degrees C or degrees F are used) and some temperatures are changed at a later time.
-Handwash station easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels.
-Quats sanitizer spray bottles were properly labelled and tested at 200ppm. Ensure staff are using the sanitizer to sanitize counters and other food contact surfaces. A few sanitizer spray bottles did not have solution in the feed line or the solution in the feed line was less than 200ppm, indicating the solution has not been used for a period of time.
-Resident kitchens are adjacent to the serving kitchens. Kitchens have a domestic Bosch dishwasher - items requiring washing are washed and sanitized in the main kitchen.
-FoodSafe level 1 certificates issued prior to July 29, 2013 (do not have an expiry date) have an expiry date of July 29, 2018. Certificates issued after July 29, 2013 expire 5 years after the date of issuance.
-Please contact the inspector if you have any questions or concerns. |