Jacob's Noodle & Cutlet
260 4 Ave Kamloops BC V2C 3N5 · Restaurant - Food Service
14 inspections
- Monitoring
0 infractions
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): • Adjust central undercounter prep cooler to maintain 4°C or colder foo temperatures. Nnit operating warmer than this range at time of inspection during lunch period.
- F1.7 Are foods protected from contamination?
- Observation(s): • No storage/handling of food items or plated foods in rear area due to proximity to dishwashing area and potential for contamination.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Provide thermometers for coolers
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): • Despite limited work space. food handling must not take place in the dishwashing receiving area. alternative arrangements are to be made to separate this parts of the business operation more completely.
- F2.6I Food premises operations must be separated from incompatible areas and activities.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • Repeat item. New temperature recording sheet proved. Operator is to carry out daily checks of cooler air temperatures and steamed rice internal temperature with a probe thermometer. Results are to be recorded on log sheet.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): • Repeat item. Recording sheet provided for operator to record sanitizing rinse water temperature on a daily basis to ensure that machine is operating correctly.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
2 infractions
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • Update written Food Safety Plan and keep it accessible for staff reference. • Implement a daily monitoring procedure in which both hot and cold food storage temperatures are recorded. Log sheet provided.
- F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- F3.7E - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): • See F2.3 comments regarding the keeping of written records for sanitizer dishwasher sanitizing rinse temperature. • Update written Sanitation Plan with specific instruction on mixing cleaning and sanitizing chemicals and the verification of sanitizer concentrations using test strips.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
1 infraction
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): • Food preparation is not to be carried out in the dishwashing area. Establish a more appropriate location to portion meats for cooking.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Monitoring
0 infractions
- Monitoring
1 infraction
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): • Plastic wrapped raw meats stored directly on the floor in walk in cooler. Re-organize shelving units in walk-in to permit all meat products to be stored in containers or drip proof trays on the lowest shelf. Flooring should be kept clear to permit easier cleaning under shelving.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Monitoring
2 infractions
- 2 - Are proper hot holding procedures followed?
- Observation(s): • Sauces/gravies measured at 50°C. • Hot holding units used to heat product. Heat sauces up to temperature ~74°C on grill cooking surfaces then place into hot holding unit which has been pre-heated to maintain the food temperature at 60°C or more. Operator has a probe thermometer which is to be used to verify hot holding temperatures of sauces and rice i steamers to ensure that 60°C is maintained. record temperature checks on log sheets along with cold storage temperatures.
- 2.1 - Potentially hazardous food must be stored or displayed at 60°C or hotter.
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): • No reusable towels permitted for drying hands after washing. Provide paper towels at bar area hand sink.
- 15.3 - Handwashing station must be supplied with single-service product for drying hands.
- 2 - Are proper hot holding procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions