Saladáa
89 Norman St, Sarnia ON N7T 6S3 · Food Take Out / Food Court Vendor
5 inspections
- Follow-up
0 infractions
- Required
2 infractions
- Thermometers are used to verify food preparation and storage temperatures.
- Fail to provide an accurate indicating thermometer in an easy-to-read location.
- Hazardous food is hot held at a minimum temperature of 60°C (140°F) after cooking or rapid re-heating.
- Fail to hot-hold hazardous foods at 60°C (140°F) or higher after cooking or rapid re-heating.
- Thermometers are used to verify food preparation and storage temperatures.
- Required
3 infractions
- Re-heat hazardous food to its original cooking temperature within 2 hours.
- Fail to ensure that hot holding units (i.e. steam tables, crock pots, heat lamps) are not used to re-heat food.
- Food is protected from potential contamination (i.e. food covered, labelled, off floor, stored on racks, sneeze guard, physical hazards).
- Fail to cover or enclose all food in storage or on display with a food grade cover.
- Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred.
- Fail to use/maintain an approved sanitizing solution at the appropriate concentration on food contact surfaces.
- Re-heat hazardous food to its original cooking temperature within 2 hours.
- Required
1 infraction
- Thermometers are used to verify food preparation and storage temperatures.
- Fail to use an accurate indicating thermometer to check storage and internal temperatures of hazardous foods.
- Thermometers are used to verify food preparation and storage temperatures.
- Required
0 infractions