Pita Basket

Chlorine sanitizer concentration was more than 200ppm. , This was corrected during the inspection. , , DO THE FOLLOWING:, 1. Ensure that the chlorine sanitizer concentration is kept at a 100ppm, 2. Measure the concentration using the test strips.

Staff members had not replaced the soap in the dispenser and informed the PHI that the soap had not been replaced due it being busy, therefore had not washed hands using soap. , This was corrected during the inspection. , , DO THE FOLLOWING:, 1. Provide soap, paper towels and hot & cold running water for proper hand hygiene. , 2. Ensure that staff wash hands before and after food prep or when replacing gloves.

** Repeat violation: Chicken in the hot holding was observed to be kept at 43 degrees Celsius. This was discarded during the inspection. , , DO THE FOLLOWING:, 1. Ensure that food kept in a hot holding unit maintain a temperature of 60 degrees Celsius to prevent bacterial growth.

** Repeat violation: The temperature of the front prep cooler was measured at of 9 degrees Celsius., , High-risk foods requiring refrigeration were moved into a different cooler during inspection. Remaining prepared foods to be disposed of after two hours, if still being stored. , , DO THE FOLLOWING:, 1. Adjust or repair cooler to maintain foods at a temperature of 4C or lower., 2. Keep temperature records

Dishwasher temperature was measured to be 65 degrees Celsius. This was corrected during the inspection. , , DO THE FOLLOWING:, 1. Ensure the dishwasher is reached 71 degrees Celsius prior to washing dishes, 2. Keep a daily temperature log and record the temperature of the dishwasher using a probe thermometer.

Hand sink at the front did not have soap. This was corrected during the inspection., , DO THE FOLLOWING:, 1. Ensure the handwash station is stocked at all times with soap, paper towels and hot & cold running water.

**Repeat violation 1.Trim along the base of the cabinet, opposite the 3 compartment sink, was in disrepair. , **2. Plumbing for the second hand sink in the back is still in disrepair. Staff informed there is a leak. , **3. The flooring in the back food preparation and dishwashing area is damaged, creating surfaces that are not smooth and easily cleanable. , , DO THE FOLLOWING:, 1. Ensure this is repaired., 2. Ensure the hand sink plumbing is repaired, 3. Repair flooring to ensure that surfaces are smooth and easily cleanable.