Annabelle's Kitchen

The soap dispenser in the service kitchenette was broken off the wall., , Repair the soap dispenser.

Obtain chlorine testing paper.

There was a gap between the floor and cabinets in the service kitchen., , Install a baseboard and seal the gap.

1. Trays in which dishes and utensils were stored had an accumulation of food debris., , Thoroughly clean and sanitize the storage trays. Ensure that the storage trays are maintained sanitary., , Staff cleaned the trays., , 2. There was a white plastic cutting board that was significantly grooved and discolored., , Resurface or replace the cutting board., , Staff discarded the cutting board.

1) Used cleaning cloths were stored directly on food prep. counters in the kitchen. , 2) Cleaning cloths used to wipe the pizza knife was kept on the counter., 3)Quat sanitizer bucket measured 100 ppm., 4) Quat sanitizer spray bottle measured 100 ppm, , Fresh sanitizer bucket was prepared and measured 200 ppm., Cleaning cloths intended to be re-used should be frequently cleaned and kept in a sanitizer solution at the correct concentration between uses to prevent the growth of harmful microorganisms.

Spray bottles were not labelled., Spray bottles were adequately labelled to identify their contents.

Foods in the prep cooler adjacent the ventilation canopy system measured between 7.1°C to 8.7°C., Ensure the cooler is maintained at 4°C or less at all times.

Garlic paste was stored on the counter with a surface temperature of 27°C., Food was discarded., , Perishable foods must be always kept (cold) at 4°C or less or (hot) at 60°C or above.

1) Handwash sink in the kitchen was obstructed with dishwasher utensils crate., , 2) Handwashing sink at the severy area was obstructed with a bulk food bin with flour bag., , Ensure that the handwash sinks are kept free and accessible at all times.

1) Soap dispenser at the handwashing sink in the kitchen was empty., 2) Soap dispenser at the handwashing sink at the severy area was empty., Equip handwashing sinks with soap.

1 Utensils and tongs were stored in a stagnant water with a surface temperature of 27.8°C., Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils., , 2)Some foods were uncovered during storage in the walk-in cooler., Foods were covered., Cover all foods under refrigeration to prevent food from being contaminated.

Opened can of Red Bull energy drink was kept on a prep cooler contact surface., Store materials non-related to food contact surfaces in a separate area.

A vape stick was kept on the rack used to store equipment., Articles not associated with food handling must be stored in a separate storage area.

There was not chlorine test strip., There was no quat test strip.

Paper towel was stored on the staff washroom vanity., Paper towel dispenser was equipped with paper towel., The paper towel was stored in a separate area.

The staff washroom door was opened. There was no self-closing device on the door., Install a self-closing device on the staff washroom door.

There were deep grooves noted on the blue cutting board., The cutting board was promptly discarded, and a new one was being used.