Routine inspection conducted of facility. Previous issues regarding hot-holding were resolved by kitchen manager. Water level in hot-holders has now been increased so that it contacts the bottom of the trays, thus increasing conductivity and hot-holding capacity.
Facility is generally in very good sanitary condition. Receiving area is free of unnecessary clutter, and fly traps / rodent traps are also present as part of the facility's pest control program.
A) Temperatures: (Requirements: Coolers at 4C or less; Freezers at -18C or less, Hot-holders at 60C or above)
- Stand-up freezer at -19C
- Display coolers at 3.8C for all ready-to-eat foods
- Prep coolers for pizza / chicken / salads at 4C
- Back stand-up coolers at 3C
- Hot-held chicken winglettes and drumsticks outside kitchen were at 63C.
- Hot-held items on display - chicken tenders, potato wedges - were at 60C or greater
- Walk-in freezer at -18C
- Walk-in cooler at 3.7C
Temperature logs were up-to-date.
Note: Sliced rotisserie chicken observed in large bin. Chicken was at internal temperature of 8.9C at time of inspection. The chicken was diced in the morning and is in the process of cooling to 4C.
B) Sanitizing and Employee Hygiene
- Two handwash sinks in kitchen area, both have a sensor to automatically dispense water. Both sinks are adequately stocked with hot/cold running water, liquid soap, and paper towels
- 3 quats-based sanitizer bottles were in the kitchen working area measured at 200 ppm. Quats was dispensed at 200-400 ppm.
- Prep tables are sanitized using a paper towel. Employee on duty was reminded to first clean greasy tables with detergent, then sanitize to effectively kill bacteria
- High-temperature dishwasher was at 72.8C (final rinse temperature at the plate)
- Gloves were worn on top of chain gloves. No evidence of re-use.
C) Storage
- All products are stored 6" off floor. Floor is kept in sanitary condition
- All dry storage products are in pest-proof containers
- FIFO system employed - all items in coolers are dated.
- All raw products are stored beneath cooked products
D) Administrative
- Permit is clearly posted and up-to-date
- Hot-holding, cooler, and dishwashing logs are current. Employees were actively taking temperature logs with probe thermometers at time of inspection. Thermometers calibrated weekly.
- Manager on duty and all cooks have FoodSafe 1 Training
E) Pest Control Services
- Professional pest control company conducts monthly checks. Three rodent trap stations in kitchen area, along with two fly traps
- No visible signs of recent pest activity at time of inspection
Recommendation: Continue monitoring dishwashing temperatures each day. Obtain a heat-resistant probe thermometer to directly measure final rinse temperature at the plate (minimum: 71C). |