Austrian Canadian Club

No soap and paper towels were present for the hand sink in the hot holding area., , -Ensure that hand sinks are properly supplied with hot/cold potable water, soap and single use paper towels., -Ensure that the hand sink is designated for hand washing only.

At the bar, the bleach sanitizer was measured above 200 ppm. , , -Ensure that the bleach sanitizer solution is maintained at 100 ppm.

1)Bleach sanitizer bucket near the salad prep area was more than 200 ppm. It was bleaching out the test paper. , The solution was diluted by the operator which was tested at 100ppm., , 2) No bleach sanitizer was present near the hot holding area. , New solution was prepared which was tested at 100ppm., , -Ensure that the bleach sanitizer solution is maintained at 100 ppm.

Cucumber container inside the prep line cooler was not covered., , -Ensure that the food/ food containers are covered.

Cutting board was stored near the splash zone of the hand sink., * The cutting board was moved., , -Ensure that the food/food equipment are store away from the splash area or a splash guard is installed around the hand sink to prevent contamination.

Perishable food in the prep line cooler was stored above the insert fill line and was measured between 7-8 degrees C., , -Ensure that the perishable food is store below the fill line to enable proper cooling of food., -Ensure that the perishable food is stored at 4 degrees C or less under refrigeration.

The chlorine test strips had expired. , , -Obtain valid Chlorine test strips.

In the main Kitchen,, Mouse droppings were noticed behind the dough machines, under the food counter in the prep line cooler area., Some mouse droppings were found under the clean utensil storage area and behind the cook line., Some mouse droppings were also observed under the dishwasher., , In the basement,, Mouse dropping observed behind the dry food storage racks.

1)Scoops were stored inside the food containers., -Ensure that the scoops are stored in such way that the handle does not come in contact with the food., , 2) Utensils were stored in stagnant water at the temperature of 46 degrees C. , -Ensure that the utensils/equipment are stored in ice water with temperature less than 4 degrees C or hot above 60 degrees C.

1)Aluminum foil was used as shelf liners in the hot holding area., -Remove the aluminum foil as it is not a clean surface., , 2) Dirt and debris were noticed behind the cookline and under the food counters., , 3) Dirt and debris were observed under the ice well in the bar., , -Clean the areas mentioned.