The Grande Kitchen And Bar

Many large batches of sauces, soups, and gravies are cooled. No cooling logs are kept onsite. , , - Please record cooling process to ensure temperature of item being cooled is going from 60-20C within 2 hours and 20-4C within 4. Template cooling log provided.

Glass cleaner spray bottle was unlabeled. , , - Label was added during the inspection. Please ensure all chemicals are properly labelled to indicate their contents.

Large pot of BBQ sauce in the walk-in cooler was at 20C. Staff said sauce was prepared that day around 3 hours ago. Sauce was put back into an ice bath and portioned into smaller containers to be cooled properly., , - Please ensure items are cooled from 60-20C within 2 hours and 20-4C within 4. Ensure temperature is measured with a probe thermometer in the middle of the sauce to get an accurate temperature reading.

Bar cooler was warm, temperature was 13C. , , - High-risk items were removed from this cooler. Please do not use this cooler until it can hold temperatures below 4C.

Grill drawer cooler was warm, ambient air temperature was 13C. Internal temperature of items in the cooler including raw chicken was 11C. Chicken was discarded onsite., , - Do not use this cooler to store high-risk products until it can hold temperatures below 4C.

Many items in the walk-in cooler were stored without a date label indicating when they were prepared. , , - Please ensure all items stored in the walk-in are labelled correctly with the date.

Cell phones were out on top of plates and preparation counters. , , - Please ensure cell phones are kept separately from food preparation areas. Ensure hands are washed after touching phone before handling food.

No QUAT test strips could be located onsite. , , -Please acquire appropriate QUAT test strips for the sanitizer used.

Overall, the facility is maintained in a clean and sanitary manner. , There was some food debris noted in the following areas: , , - Mop sink area, - Dry storage area, , Please clean these areas.