A routine inspection completed:
- Coolers 4C or colder; freezers -11C or colder; and thermometers present in coolers and freezers.
- Hand sinks stocked with liquid soap, paper towels, and running hot and cold water
- Bleach sanitizer in spray bottles and manual 3-comp sink had [Cl2] of 200ppm.
- All foods stored in food grade containers; covered; date coded; raw proteins stored separately from RTE foods; and all foods stored 6" off the floor on shelves or racks.
- Aluminum foil lining donair machines and drip trays are being changed every night.
- No expired foods in use or for sale. FIFO rules being followed.
- General sanitation level is good. No signs of pests.
- Exhaust canopy is clean and was professionally done in July 2024. Next professional service due in January 2025.
- Valid, FoodSafe certified staff present.
- Secondary cook step, on the flat grill, is being done to all meats (beef, lamb & chicken).
- Raw, marinated chicken shawarma and beef donair is frozen on the spit, and placed on the rotating broiler to cook from frozen.
- Fresh beef and lamb kebabs are wrapped in saran wrap while being stored in the fridge for protection.
- All surfaces, equipment, and utensils are in good working order.
- Valid health permit and decal posted.
ACTION:
Discard or reheat the cooked lamb and beef meat in the hot holding unit to 74C, as has been sitting in the danger zone (less than 2 hours).
Increase the temperature setting of the hot holding unit so it maintains all cooked meats at 60C or hotter.
Purchase a probe thermometer and keep it at the premises, so staff can check the temperature of hot holding foods throughout the day. |