PrimeTime Donair & Poutine

1. Quat sanitizer solution underneath the black cart measured below 100 ppm with the quat test strip., , 2. Quat sanitizer solution on the green rack measured below 100 ppm., , New sanitizer solution buckets were prepared at 200 ppm., , Ensure quat sanitizer solution are measured at 200 ppm at all times and changed after every 2 hours.

1. Chicken was stored on the hot holding unit at 43.5°C. It was noted that the chicken was leftover chicken that was brought from the walk-in cooler and stored directly on the hot holding unit. The chicken was not reheated prior to storing it on the hot holding unit. The inspection was conducted within an hour the facility opened., , The chicken was cooked on the stove grill to over 74°C., , Ensure leftover food is reheated to 74°C before placing it on the hot holding unit., , 2. Meat balls burgers were stored in a container on the counter at -1.8°C to thaw., , The meat balls were stored in the walk-in cooler., , Potentially hazardous foods must be thawed under refrigeration at 4°C or less, completely submerged under cold running water or in a manner that will prevent the growth of pathogenic bacteria.

Black mold was observed along the wall caulking at the 3-compartment sink., , Clean the indicted area.