Eggoholic

Cleaning clothes, observed on counters. Please ensure cleaning clothes when not in use is submerged in a sanitizer solution after use., , Sanitizer found in the facility is not an approved sanitizer. An approved sanitizer in order to be approved for use in a food establishment, alternative chemical sanitizers, must meet the following criteria:, 1. The product must have a DIN number and be approved as a "low level disinfectant" , by the Canadian Food Inspection Agency (CFIA);, http://active.inspection.gc.ca/scripts/fssa/reference/compresults.asp?lang=e&cmp=C037, 2. Solutions must be made up and used according to manufacturer's instructions; and, 3. Operator must have suitable testing equipment to measure the concentration of the, active ingredient; and, 4. Operators must test the concentration at suitable intervals; and, 5. The product must be suitable for use on food contact surfaces., 6. All cleaning and sanitizing agents must be listed in the food establishment’s, Sanitation procedures as per Section 29(2)(b), Food Regulation., , Please obtain an approved sanitizer and its test strips.

Raw whole eggs observed to be stored in room temperature. Please ensure eggs are being held at 7 degrees C or less., , Portion of the prep cooler temperatures observed to be 8-13 degrees C, please ensure prep cooler can maintain 4 degrees C or lower. Foods on the top portion should be covered to keep temperatures in compliance. , , Do not leave cook rice out in room temperature. Rice was measured to be at 12 degrees C.

Kitchen handwashing sink was obstructed, please ensure handwashing sink allows convenient access to all food handlers. - Corrected during inspection, items were removed blocking the handwashing station.

Ensure personal items such as cell phones are not stored on areas of food preparation.

Please obtain test strips for an approved sanitizer.

Heavy food and grease build up observed on the floors, walls of the cook line, including underneath equipment, in-between, and on top of equipment., , Please also clean the fume hood, and high touch surface areas such as prep cooler door handles, walk-in-cooler door handles etc. , , Please remove all cardboard in the walk-in-cooler, please also remove cardboard in the cookline daily if used to capture spilled food. Do not leave overnight.