Longhorn Pub
4513 25 Ave Vernon BC V1T 6L3 · Restaurant - Food Service
13 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
4 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Observation: Food left uncovered within the walk-in cooler. Corrective Action: Keep stored food covered with secure lids or food-grade wrap. Observation: Scoops observed inside dry storage ingredients (i.e., flour and sugar). Corrective Action: Scoops were remove and must be stored separate of the dry ingredients. Observation: Shelves in the walk-in cooler and dry storage area observed with a debris/dust. Corrective Action: Clean and sanitize all shelves to prevent contamination of food.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Observed several cockroaches on sticky traps. Pest population has decreased significantly. Operator has a pest management company under contract for ongoing service. Corrective Action: Continue with pest management servicing in response to the current hazard and for ongoing prevention. Clean and sanitize food contact surfaces frequently. Safely remove droppings. Discard any food with visible pest damage. Do not apply pesticides or other substances unless recommended by the pest management company.
- F2.2C The premises must be maintained free of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5C: Observation: Unsatisfactory storage of surface wiping cloths. Corrective Action: Surface wiping cloths must be stored in sanitizer filled buckets. Submerge cloths for at least 30 seconds between tasks. Test or change sanitizer every 2 hours to ensure sanitizer at proper concentration (ppm). Ensure ample amount of sanitizer buckets for easy access for staff. F2.5E: The operator advised that the French fry cutter is no longer in use. Operator to clean and sanitize the unit and/or uninstall and remove it from the premises.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): F3.4: Inadequate Sanitation Plan. Corrective Action: Produce a new Sanitation Plan.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F1.7 Are foods protected from contamination?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B: Food in the top section of one prep table cooler was measured at 8°C. Bottled sauces are stored in the opened lid. This discourages closing of the lid and can increase the holding temperature. Corrective Action: Adjust or service the cooler so food is maintained at 4°C or colder. Do not store items inside the top lid. Keep perishable sauces at ≤4°C.
- 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): F1.7A: Some food is uncovered in the walk-in cooler. Corrective Action: Keep stored food covered with secure lids or food-grade wrap. F1.7C: The scoop for the ice machine is stored in a crate with miscellaneous items. Corrective Action: Store the scoop by itself in a clean, dry container. Clean and sanitize the scoop and its container at least once daily. Return the bar ice scoop to the storage compartment between uses, do not store in contact with ice.
- 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.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): F2.2C: There are insects in the premises. Signs of minimal rodent activity were observed. The operator has already retained a pest management company on contract to service the facility. Corrective Action: Take measures to remove pests. Continue with pest management servicing in response to the current hazard and for ongoing prevention. Clean and sanitize food contact surfaces frequently. Safely remove droppings. Discard any food with visible pest damage. Do not apply pesticides or other substances unless recommended by the pest management company. Conditions that support breeding and harbourage must be identified and resolved to prevent recurrence. Additional inspections will be conducted to assess the public health risk and determine if further intervention is necessary.
- 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): F2.3D: Sanitizer solution from the dispenser was measured at 0 ppm Quat residual. Corrective Action: Service or replace the dispenser so sanitizer solution is consistently diluted to 200 ppm Quat. In the meantime, prepare chlorine sanitizer solution at 200 ppm (5 mL unscented household bleach per litre of water) for use on food contact surfaces. Maintain separate sanitizer spray bottles in the kitchen and front of house.
- 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): F2.5B: Inadequate sanitation in some areas: • Grease accumulation at the cook line • Walk-in cooler shelving • Back utility room • Hard to reach spaces throughout the premises Corrective Action: Clean the areas identified. Increase overall cleaning and sanitizing frequency. Remove foil and other surface liners.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Observation: Gaps still present under doorways, holes present that would allow for pest entry. Orkin pest control company still contracted for monthly visits. Corrective Action: Ensure all cracks and crevasses are patched with steel wool and sealed to prevent the entry of pests into the establishment. Contract Orkin to visit the establishment bi-weekly rather than monthly. Forward EHO Orkin reports.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Observation: raw chicken wings being stored at room temperature to defrost. Measured temperature was at 20C. Chicken wings were discarded. Discussed proper thawing methods with operator. Corrective Action: ensure staff are trained on proper thawing procedures. Frozen foods may be thawed one of three ways: 1. Frozen foods may be placed into the refrigerator/cooler at 4C overnight. 2. Frozen foods may be thawed under cold running water. 3. Frozen foods may be cooked from frozen.
- F1.7 Are foods protected from contamination?
- Observation(s): Observation: Spoons observed inside dry storage ingredients (i.e., flour and sugar), containers also observed without lids. Corrective Action: Scoops were remove and must be stored separate of the dry ingredients.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Gaps are visible at some exterior doors. The back door is sometimes left open during operation. Pest control company coming monthly, increase frequency to weekly until premises Corrective Action: Seal the gaps to exclude pests. Ensure there is no visible daylight under and around exterior doors. Keep the back door closed when not in use.
- 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.
- F2.2C The premises must be maintained free of pests.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Observed: General sanitation lacking. Corrective Action: Facility in need of deep clean. Doors, handles, floors, floors in walk-ins, shelves of coolers, under and behind equipment need attention. Sanitation must not lack due to busyness. Sanitizer must be available during all times of food preparation. Ensure surface wiping cloths are submerged in sanitizer solution for at least 20 seconds between tasks. Test or change sanitizer solution at least every 2 hours or when visibly dirty to ensure proper concentration. Sanitizer bottles must be tested or changed daily to ensure proper concentration.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Observation: Grease, food debris, and dust observed in large quantities above the deep frying area. Additionally, lots of clutter observed throughout the kitchen area. Clutter creates harborage for pests. Corrective Action: Facility in need of deep clean, all surfaces, corners, and equipment need to be cleaned, washed, and sanitized.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
5 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Observed cooked chicken being cooled down at room temperature, employees unsure of when it was pulled out of the oven, no thermometers available. Chicken tested at 20C. Corrective action: Review cooling and reheating procedures with staff. Ensure probe thermometers are being regularly used.
- F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No QUATs test strips available on site. Corrective Action: Obtain quaternary ammonia (QUATs) test strips and chlorine test strips to monitor sanitizer concentration.
- 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Corrective Action: Ensure that QUATs sanitizer is dispensed and maintained at 200 ppm. Verify the concentration with test strips. Change exposed solution every 2 hours or when tested below the required concentration. Replace spray bottle solution daily or more often as needed.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Wings left out at room temperature to thaw. Wings were still frozen when moved to the fridge. Corrective Action: Potentially hazardous foods, such as meat, must be thawed using appropriate methods. These methods include thawing in the cooler, in cold water, or in the microwave (if immediately going to cook).
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Observed: Missing/chipped floor tiles. Corrective Action: Replace or repair floor tiles to mitigate potential tripping hazards, areas must be smooth, easily cleanable and non-absorbent. Observed: General sanitation lacking. Corrective Action: Facility in need of deep clean. Doors, handles, floors, floors in walk-ins, shelves of coolers, under and behind equipment need attention.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
8 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B: Food in the top and under-counter sections of the left-most prep table cooler was measured at 9-15°C. Corrective Action: Transfer food to an alternate cooler at 4°C or colder. Discard any potentially hazardous food held between 4°C and 60°C for 2 hours or longer. Repair or service the prep table cooler so it maintains food at 4°C or colder.
- 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): F1.7A: Observed uncovered food inside the walk-in cooler and one prep table cooler. Corrective Action: Cover stored food with secure lids or food-grade wrap to prevent contamination. F1.7B: Residue is visible on interior surfaces of the ice machine in the back storage area. Corrective Action: Empty ice from the machine. Clean and sanitize the interior surfaces. Do so monthly or as needed, or at the frequency specified by the manufacturer.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A: Proper sanitizer test strips are not available. Corrective Action: Obtain quaternary ammonia (Quat) test strips and chlorine test strips to monitor sanitizer concentration. F2.1B(1): The probe thermometer is bent and inaccurate. Corrective Action: Discard the damaged thermometer. Obtain one or more new NSF-certified digital probe thermometers. Sanitize before each use. F2.1B(2): Independent thermometers are not present in some coolers. Corrective Action: Provide NSF-certified refrigerator thermometers for all coolers. Ensure freezers also contain accurate 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): F2.2B: Gaps are visible at some exterior doors. The back door is sometimes left open during operation. Corrective Action: Seal the gaps to exclude pests. Ensure there is no visible daylight under and around exterior doors. Keep the back door closed when not in use. F2.2C: Observed multiple live cockroaches and signs of rodent activity. Corrective Action: Close the premises. Retain a qualified pest management professional on contract to service the premises. Increase the cleaning and sanitizing frequency of food contact surfaces. Clean often to remove grease deposits, food debris, and other food sources for pests (see Infraction F2.5B). Protect food from contamination. Discard products with visible pest damage. Remove debris and excess items to prevent pest harbourage. Keep the back alleyway clear and properly contain garbage. Safely remove rodent droppings and loose insulation from the washroom. Repair the damaged wall and clean and sanitize the area. Do not apply pesticides or other substances unless recommended by the pest management professional.
- 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): F2.3A: The sanitizing rinse cycle of the mechanical dishwasher was measured at 0 ppm chlorine residual. Corrective Action: Adjust or service the mechanical dishwasher so the sanitizing cycle achieves a minimum of 50 ppm chlorine at the plate surface. F2.3D: Sanitizer solution is not available for use. Corrective Action: Dispense and maintain sanitizer solution at 200 ppm Quat residual prior to any food handling activities. Verify the concentration with test strips. Change exposed solution every 2 hours or when tested below the required concentration. Replace spray bottle solution daily or more often as needed. Label spray bottles to correctly indicate their contents.
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A(1): One flat top grill is leaking grease at the catch tray. Corrective Action: Repair or replace the grill so the grease is contained. F2.5A(2): Deep grooves have formed in one prep table cooler cutting board. These damaged areas can accumulate residue and cannot be properly cleaned. Corrective Action: Obtain a new cutting board for the prep table cooler. Discard the damaged cutting board. F2.5B: Inadequate sanitation throughout the premises. • Cook line • Dishwashing area • Interior of prep table coolers • Evaporator fan cover in the walk-in cooler • French fry cutter • Hard to reach areas Corrective Action: Clean the areas and equipment identified. Do so on a regular basis. F2.5K: In-use utensils are stored in sanitizer solution between uses. Debris in solution rapidly depletes active sanitizer. Residual sanitizer can enter food. Corrective Action: Store in-use utensils in clean, dry containers or on a clean surface between uses. Separate as needed to prevent cross contamination. Remove food residue with wiping cloths immersed in sanitizer solution. Wash and sanitize the utensils every 4 hours, or more often as needed. Alternatively, utensils may be stored in ≥60°C water and/or at ≤4°C with a wash and sanitize step once daily.
- 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.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7(1): Soap is supplied in a loose pump container at the primary hand sink. Corrective Action: Provide soap in a wall-mounted dispenser at the hand sink for ease of use. F2.7(2): Paper towel is not available within reach of the bar hand sink. Corrective Action: Supply paper towel in an enclosed tabletop dispenser at the bar hand sink.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): F3.3: Inadequate record keeping. Corrective Action: Maintain records for cooking, cooling, food storage, and sanitation. Environmental Health Officer (EHO) to provide log sheets. Maintain the logs and review them periodically to ensure compliance. Keep a copy of the Food Safety Plan at the premises.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Ice scoops in Bar area: cleaning frequency of ice scoops, small ice scoop stored in ice. Corrective Action: Ensure large ice scoop in ice machine is part of the regular cleaning schedule (daily). Small ice scoop in bar must be stored outside of ice, in separate container. Ensure small ice scoop is part of the regular cleaning schedule (daily). Handles of cooling equipment in need of attention. Corrective Action: Clean under, inside and around handles of all equipment in kitchen. Ensure these areas are part of the regular cleaning schedule.
- 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.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
9 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Observed: Items placed in top of prep table measured above 4°C. Operator stated temperature checked every 2 hours. Lid closed when not busy. Corrective Action: Ensure temperature logs maintained. Observed: Sauces sitting at room temperature. Operator stated sauces only out when busy for wing night. Asked to place in ice instead of sitting at room temperature. Corrective Action: Ensure temperature logs maintained. Observed: About 5 eggs sitting at room temperature beside stove waiting for preparation. Staff unable to inform how long eggs were out for. Staff threw eggs out, new eggs from fridge taken out to be boiled. Corrective Action: Ensure raw proteins and any other potentially hazardous foods are only taken out of cooling equipment when ready to be processed. If staff become busy with other tasks, ensure product is placed back in cooling equipment within a timely manner. Discard of any product which may have become contaminated due to temperature abuse.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Review cooling and reheating procedures with staff. Ensure probe thermometers are being regularly used.
- F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
- F1.3C Potentially hazardous food must be rapidly reheated to 74 °C (165 °F) or hotter within two hours before placing in hot holding unit.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Observed: Staff using gloves. Corrective Action: Anytime tasks are changed or potentially contaminated gloves must be changed. Anytime gloves are changed hands must be washed. Gloves are not an excuse to not wash your hands.
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F1.7 Are foods protected from contamination?
- Observation(s): Ensure all raw proteins are placed in designated areas within all cooling equipment. Raw proteins must not be placed above ready-to-eat products.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Ensure sanitizer test strips are available and used. Ensure all cooling equipment has NSF certified thermometers. Temperature logs must be maintained of all cooling and hot holding equipment.
- 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): Observed: Back door open to alley due to heat. Corrective Action: The back door must not be open without pest entry protection. Install a screen. Only have the door open when absolutely necessary. Pest control company available. Bait boxes available and monitored.
- F2.2B The premises must be protected against entry of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Observed: Ceiling tiles have a build up of grease. See F2.6 for fire remediation. Corrective Action: Ceiling tiles must be cleaned and maintained to ensure a safe and sanitary environment. Observed: Missing/chipped floor tiles. Corrective Action: Replace or repair floor tiles to mitigate potential tripping hazards and areas which are not smooth, easily cleanable and non-absorbent, which may harbour microorganisms. Observed: General sanitation lacking. Corrective Action: Facility in need of deep clean. Doors, handles, floors, floors in walk-ins, shelves of coolers, under and behind equipment need attention. Sanitation must not lack due to busyness. Sanitizer must be available during all times of food preparation. Ensure surface wiping cloths are submerged in sanitizer solution for at least 20 seconds between tasks. Test or change sanitizer solution at least every 2 hours or when visibly dirty to ensure proper concentration. Sanitizer bottles must be tested or changed daily to ensure proper concentration.
- 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.
- F2.5C 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): Fire from last fryer. Minimal damage. Staff informed that fire inspector had reviewed system. Informed that fire suppression system had been inspected and signed off on. Informed fire extinguisher had been serviced. Observed: Smoke/vapour coming from 2nd fryer. Hood vent area does not give adequate coverage of all cooking equipment. Ceiling tiles discoloured and grease build up. Concerned about potential fire hazard due previous fire. EHO will be in contact with fire inspector.
- F2.6H The premises must be equipped with ventilation equipment that is adequate to prevent the accumulation of smoke, grease, water vapour and objectionable (offensive) odours.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Send copies of FOODSAFE training (or equivalent) certificate.
- 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
7 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2E. Temperature logs must be maintained for all cooling and hot holding equipment.
- F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
- F1.7 Are foods protected from contamination?
- Observation(s): F1.7A. Uncovered foods in walk-in cooler, stand up glass door cooler, and prep-line cooler. Raw meats and cut vegetables found uncovered. Correction Action: Cover containers with appropriate lids or plastic wrap.
- 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): F2.2B. Gap and light entry at bottom of back door to kitchen. Corrective Action: Replace or repair weather stripping at back entry to ensure no pest entry.
- F2.2B The premises must be protected against entry of pests.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): F2.4B. Wings and sliced beef left out at room temperature from ~10 am to thaw. Corrective Action: Potentially hazardous foods, such as meat, must be thawed using appropriate methods. These methods include thawing in the cooler, in cold water, or in the microwave (if immediately going to cook).
- F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A. Back holding shelf under preparation area, wearing and potential harborage of bacteria and debris, which may lead to contamination of equipment. Corrective Action: Replace shelf or apply cover to current shelf that is non-absorbent and washable, preferably rubber or plastic, that covers the whole shelf. F2.5A. Prep-line cutting boards discolored and worn. Corrective Action: Replace or resurface large cutting boards and any other cutting board/equipment which may be showing similar signs of wear. F2.5B. General sanitation lacking. Corrective Action: Premise in need of deep clean: floors, under/behind equipment, handles, and doors of cooling equipment. F2.5C. Unsatisfactory storage of surface wiping cloths. Corrective Action: Surface wiping cloths must be stored in sanitizer filled buckets. Submerge cloths for at least 30 seconds between tasks. Test or change sanitizer every 2 hours to ensure sanitizer at proper concentration (ppm). Ensure ample amount of sanitizer buckets for easy access for staff.
- 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.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Ensure written Food Safety Plan current and available onsite.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Ensure written Sanitation Plan current and available onsite.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions