Hungry? Herbies Drive-In
1301 Hwy 97 N Cache Creek BC V0K 1H0 · Restaurant - Food Service
14 inspections
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Gravy and soup in hot holding crock pots measured 50°C and 38°C. As items had been in the crock pots less than 2 hours, they were asked to rapidly reheat to 74°C, and return to fully preheated crock pots. Monitor the temperature throughout the day to ensure it remains above 60°C.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Quat test strips are expired. Corrective Action: Acquire new test strips for the quat based sanitizer. Monitor the expiry date.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • Surfaces currently being sanitized with Oxivir, which is not designed for food contact surfaces and requires thorough rinsing with potable water after use. Quat based sanitizer is available on site so they will be switching to this for spray bottles for food contact surfaces. Monitor the concentration of the quat sanitizer with test strips daily. • One station has a bucket of bleach sanitizer used for surfaces. This solution measured 0 ppm chlorine when checked. Solution was remade and measured 200ppm.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Wiping cloths observed stored on the worktop. Cloths were moved to the freshly prepared bucket of sanitizer.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Chicken and fish coating stored in non-food safe containers. Corrective Action: Switch the storage containers to ones made from recognized food safe material, or line the current containers with food safe bags or plastic so there is a barrier between the food and container.
- F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
7 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Coffee Creamers labelled as requiring refrigeration sitting out at room temperature. • Use ice or cold packs to maintain dairy products at a temperature of 4°C or lower. Limit the amount of creamers displayed at any given time.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.7 Are foods protected from contamination?
- Observation(s): Unlabelled spray bottle in prep area. All chemicals must be labelled to prevent contamination. • Ensure spray bottles are properly labelled, prepared at appropriate concentrations, measured with test strips and recorded on sanitizer log daily.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Chlorine test strips have no expiry date. Test strips are measuring appropriate levels of chlorine in dishwasher. • Purchase new chlorine test strips, measure chlorine concentration daily and record values on sanitizer log sheet.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): During inspection, sanitizer spray bottle could not be located. Food contact surfaces must be regularly cleaned, rinsed and sanitized in order to protect food from contamination. • Ensure labelled spray bottles with appropriate sanitizer concentrations are always available in the back prep area, grill area and front counter area.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): New Infraction: One of the light covers in the grill area is broken and missing pieces. This creates a contamination hazard above the area where food is being prepared and cooked. • Replace the light cover with a complete, shatterproof cover to protect food from contamination. Hood ventilation system last due for servicing in May of 2025 • Schedule servicing of the hood ventilation system by a certified technician as soon as possible.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): At the time of inspection, handwash sink in grill area blocked by bucket of soap and water. Handwash sink in back prep area missing paper towel dispenser. All handwashing stations must be maintained to encourage frequent handwashing by staff. • Install paper towel and liquid soap dispenser in back prep area. • Install paper towel holder and ensure sink is always available for proper handwashing in grill area.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.7E Handwashing stations must remain accessible at all times.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): At the time of inspection, sanitizer log was not being updated daily. • Ensure sanitizer concentrations of spray bottles and dishwasher are measured and recorded at least once daily.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
7 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): • Organization in the walk in cooler was not correct, there were raw meats above the veggies and other potentially ready to eat food items. This creates an increased risk for cross contamination from the thawing or meat juices spilling over and contaminating the other food items. Corrected During Inspection: The immediate high risk items were moved to another side above the raw meats on a different shelf. • For the meats the beef patties if the product thaws or leaks meat liquid this must be than stored in a way the prevents cross contamination and this also includes other raw meat products. Trays under can prevent this risk. Additionally for deep fryers if fish or meats are also cooked in these units there must be allergen control in place and customers made aware of possible allergen risks.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): • Light based fly trap was turned off during the time of inspection. To be defensive this equipment is to be turned on during operations. Ensure that the pest control equipment is in working order
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • 50-100 ppm range for the dishwasher chlorine levels during the sanitizing cycle. Testing strips onsite. A log will be provided for the operator to complete as needed. • Solution was reformulated during the inspection to not include soap, the new bleach (chlorine) sanitizer was measured at 200 ppm chlorine. This provides adequate sanitizing actions
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Back kitchen area countertop where the prep sink is used was in poor condition with the underlaying being exposed. Immediately this area was instructed to no be used and use the other countertops that were in good condition. • Some cabinet shelves require no liners or repainting, For this area, the manager did state that the owner had ordered new countertops for this location • Ice machine requires descaling with cleaning and sanitizing after.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): • Back kitchen area countertop where the prep sink is used was in poor condition with the underlaying being exposed. Immediately this area was instructed to no be used and use the other countertops that were in good condition. Repair or replace this surface so it meets the requirements.
- F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation Plan was outdated, a new one is required. Template with new information to provide will be emailed to the operator. The operator must complete this and it will be reviewed
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F3.4D Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written sanitation procedures approved by the health officer.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): All staff in the facility had expired food safe or equivalent training. Ensure that at least one foodsafe or equivalent training person is onsite.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F1.7 Are foods protected from contamination?
- Monitoring
6 infractions
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Observation(s): Corrected During Inspection (CDI): Observed multiple canned food items with large dents on seams. A dented cans can pose a possible risk of botulism the noted canned food items were immediately removed from dry storage area and placed to be sent back to supplier.
- F1.6B All food on the premises must be fit for human consumption.
- F1.6C Food must be processed in a manner that makes it safe to eat.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): -Fly zapper light installed. - Traps observed Previously noted gap under sink to be assessed if sealed.
- F2.2B The premises must be protected against entry of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • Low temperature dishwasher was observed to not be dispensing the sanitizer, sanitizer testing strips measured 0 ppm chlorine. It was later observed that the chlorine sanitizer bottle was empty. This was changed out. However operator needs to prime the line before it is used. At the time this was tried but chlorine was still not observed to be dispensed. Temporary solution. As the facility has a nearby 2 compartment sink and is using disposable items for customers. Until the dishwasher can be fixed temporarily use the dishwasher to wash and rinse than use one of the compartment sinks with 100ppm chlorine at 45oC for at least 2 minutes. Let air dry after. Corrective Action: • Please ensure that dishwasher is in working order. Please provide verification that dishwasher is working, use onsite testing strips to verify at the required ppm.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Operator will email copy, please remember a copy must be kept available onsite at all times
- F3.3G Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written food handling procedures approved by the health officer.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Operator will email copy, please remember a copy must be kept available onsite at all times
- F3.4D Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written sanitation procedures approved by the health officer.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Operator was asked for FoodSafe, stated that for staff and myself their FoodSafe had expired. Operator stated they are currently looking at options for completing it. • Available course and equivalents will be emailed to operator to assist with timely completion of food safety training certification (Approved).
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Monitoring
7 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): • Walk in cooler, freezers, and prep table cooler were all at satisfactory temperatures • Hot holding shelve was measured to be at 54°C with hot dog products, probe thermometer measured 55°C. Corrected During Inspection (CDI): • Operator stated he just recently placed the hot dogs into hot holding unit within 2 hours, operator was told to recook items (≥75°C) and place in another working hot holding equipment or discard items. • Operator recook items to ≥75°C to be placed in working hot holding unit. • Do not use the noted hot holding unit (shelves design located near deep fryers) until it can be verified that temperatures are holding at ≥60C.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.7 Are foods protected from contamination?
- Observation(s): • Observed cloths used to cover food items during inspection of walk in cooler. This poses a risk of cross contaminating the food items. • Observed metal sieve in flour container that was not in working condition (had metal wires no longer attached to base), this poses a risk for potential physical hazards as a person can ingest this metal. This could potentially cause serious health effects. Corrected During Inspection (CDI): • Operator had cloth from the food item. Operator than informed staff they can not use cloths for covering items, must use a lid or cover. Operator had than provided a food grade plastic wrap to cover item. • The noted metal sieve was removed from use and discarded (verified by EHO) and the flour in noted container was also instructed to be discarded to prevent any possible contamination risk. Thoroughly washing,clean, and sanitize the container before re-use.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Observations: • No sanitizer testing strips onsite. • Freezers and Cooler did not have thermometer in unit Corrective Actions: • Purchase and Ensure that sanitizer test strips are being used to verify the concentration of sanitizer • Temperature control units need thermometers.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): • No pest activity was observed at time of inspection • Multiple traps were observed throughout facility, please add additional traps under dishwasher area and in the dry storage rooms • Large gap observed under sink. Possibly can allow pest entry and harbourage Corrective Actions: • Please install a insect trap to prevent flies and other insects entry and harborage into facility. Such options include fly trap lights. Again these must be positioned away from food preparations areas to reduce risk of cross contamination. • Please have gap or hole sealed to prevent any pest entry or harbourage. Corrected During Inspection: • Operator had cans of pesticide bug spray onsite was asked to remove from food preparation area ( stored under sink). Operator was told this product can not be used inside food preparation and handling areas due to risk of contamination - chemical hazard. Operator had removed item into his office and stated he will remove from site.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.2B The premises must be protected against entry of pests.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Operator will email copy, please remember a copy must be kept available onsite at all times
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.3G Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written food handling procedures approved by the health officer.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Operator will email copy, please remember a copy must be kept available onsite at all times
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4D Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written sanitation procedures approved by the health officer.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Operator was asked for FoodSafe, stated that for staff and myself their FoodSafe had expired. Operator stated they are currently looking at options for completing it. • Available course and equivalents will be emailed to operator to assist with timely completion of food safety training certification (Approved).
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): A sanitizer solution must be available where food is being prepared so that contact surfaces can be properly sanitized. A bleach solution of 100 ppm was mixed for the operator during inspection. Please use test strips to verify concentrations are still optimal.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Operator FoodSafe certifications have either expired or not been completed. Please ensure that multiple staff are trained with current FoodSafe. This must be complete by Feb 24th as this was noted since Aug 2021. Please send proof of registration to my email at [email protected]
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
4 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Back receiving door was opened during inspection and allowed for numerous flies to come into facility. A screen door MUST be installed IMMEDIATELY if facility is to open the back door. Please ensure that the new screen door have door sweep as well to prevent rodent entry. Facility had numerous flies upon inspection. Please install fly prevention devices inside kitchen.
- F2.2B The premises must be protected against entry of pests.
- F2.2C The premises must be maintained free of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): A sanitizer bucket with rag MUST be available in all food prep/ cooking areas at all times. Please ensure that a solution of 100 ppm is mixed at the beginning of shift and changed when needed.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Several lights in kitchen and back storage areas are not protected from breakage. Please install covers OR replace with LED lights as soon as possible.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): NO operator on site has their current FOODSAFE certification. Please immediately acquire this from www.Foodsafe.ca Please send registration email to me at [email protected] ASAP. Thank you
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
3 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Proper handwashing is the single most important means to prevent from cross-contamination and the proper procedure includes handwashing under running water. Do not plug the handwash sink for handwashing purposes as contamination remains on hands that allows for cross-contamination.
- F1.5B Employees must exhibit cleanliness and good personal hygiene.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): [1] Various cabinetry surfaces are now showing exposed wood; porous wood cannot be properly cleaned/sanitized. Walk-in cooler shelves and the inside of the door appear porous, as well. Grill area flooring has started showing signs of heavy wear and tear. Please ensure that these surfaces are properly sealed/coated to facilitate proper cleaning and sanitation. [2] Moist wiping cloths were observed on various surfaces. Please remember that moist wiping cloths act as an incubator to germs, therefore, they should be kept in a sanitizer solution of sufficient concentration between uses. [3] Do not mix sanitizer with detergent or other chemicals as it will neutralize the germ killing power of sanitizer. To remove greases, keep detergent in a separate, labeled bucket. [4] Ice scoop exposed to contamination.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): No one present with approved food safety training certification at the time of inspection. Please ensure at least one staff member is always present with food safety training. Both staff present would highly benefit of such training; please report completion of such training to inspector by 10-Feb-2019.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): It was noticed that the insulation seal is deteriorated on the refrigeration door (walk-in cooler) and it needs to be repaired/replaced at your earliest convenience.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
0 infractions
- Monitoring
4 infractions
- F1.3 - Are proper cooling procedures followed?
- Observation(s): Repeat infraction: soup was left on the counter to cool down. Leaving soup in a danger zone (between 4°C - 60°C) for prolonged period of time poses the risk of pathogen and toxin growth/proliferation. Soup was placed in the ice bath for fast cooling (ice bath and stirring). Once it is cooled down, it needs to be labelled and kept at or below 4°C/40°F.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Corrected during inspection: Serving handle found inside of the coleslaw container. Handle can be contaminated (touching) and is not sanitary to keep serving utensil (holding side) inside of the food. The food was discarded. Find suitable method of keeping serving utensils.
- F2.5 - Are foods from approved sources?
- Observation(s): Home made (no label) cabbage rolls found in the back cooler. Explained that the food is for staff use. If any food is used for staff meals please label as such and keep it separate from food intended for public service.
- F2.5A - All foods on the premises must be from an approved source.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Back splash in the dishwashing area needs to be in good repair. Install a paper towel dispenser in the kitchen area.
- F1.3 - Are proper cooling procedures followed?
- Monitoring
2 infractions
- 3 - Are proper cooling procedures followed?
- Observation(s): Turkey rice soup was found in enclosed glass jars placed on the counter.
- 3.1 - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
- 3.2 - Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- 3.3 - Accurate thermometer must be available to monitor process.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Rubber seal on the stand up freezer door located adjacent to the dishwashing area is damaged and it needs to be replaced. Proper sealant could possibly resolve the issue of ice build-up. Back splash in the dishwashing area needs to be replaced. Light fixtures throughout the facility need shutter proof covers or slip-ons.
- 3 - Are proper cooling procedures followed?
- Monitoring
3 infractions
- 4.2 - Do processes match the written food safety plan?
- Observation(s): Temperature logs show walk in temperature as being above 4degC, however, no corrective actions are noted in the temperature logs. Ensure staff are aware of procedures, ie: when coolers are found to be above 4degC, they should be taking action to ensure that food items are below 4degC. This could include: Adjusting the cooler to keep temperatures down, probing the interior of the food items to confirm food temps, and if temperatures are found to be above 4degC and unit is not working, removing food items and calling for service. Discussed with operator, resolved during inspection.
- 1 Observation, High Severity of Consequences : Food Handling processes must follow the food safety plan.
- 11.2 - Are chemicals, cleaners and other agents stored separate from any food or other items that may allow contamination?
- Observation(s): Unlabelled sanitizer bottle found in kitchen. Contents must be labelled. Resolved during inspection.
- 1 Observation, Moderate Severity of Consequences : Chemicals, cleaners and other agents must be stored in non-food containers and clearly labeled to identify the contents.
- 15.3 - Are foods protected from contamination and/or cross contamination?
- Observation(s): Uncovered French fries were stored on the floor of the walk in. Moved during inspection, resolved. Do not keep uncovered items stored on the floor. Further if items are not being used up quickly, ensure they are kept covered.
- 1 Observation, Moderate Severity of Consequences : Foods must be covered to protect from contamination.
- 1 Observation, Moderate Severity of Consequences : Food must be protected from contamination in storage areas.
- 4.2 - Do processes match the written food safety plan?
- Monitoring
0 infractions