FAST STOP/COUNTRY STYLE
#345 FRANKLIN BLVD, CAMBRIDGE ON N1R 8G7 · Facility
1 inspection
- Compliance Inspection
8 infractions
- Either mechanical or manual dishwashing is provided
- Provide drainage racks that are corrosion-resistant
- Manual dishwashing: Wash, rinse, sanitize technique
- Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
- Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
- Ensure food is held above 60°C (140°F) after cooking / rapid re-heating
- Preheat the hot holding unit to at least 60°C (140°F) before placing hot foods inside of the hot holding unit
- Testing reagent used to determine concentration of sanitizer
- Provide and use test reagent to determine concentration of sanitizer
- Separate hand washing basin provided for food handlers
- Hand washing station must be used only for hand washing of employees
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
- Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
- Ensure equipment, utensils, and multi-service articles are suitable for intended purposes (food-grade)
- Certified food handler present in the food service premise
- Ensure a food handler or supervisor, who is a certified food handler, is present during all hours of operation
- Cloths and towels maintained in clean, good repair and not used for other purposes
- Ensure wiping cloths are kept in a sanitizing solution when not in use
- Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
- Either mechanical or manual dishwashing is provided