CHARTWELL STILLWATER CREEK RETIREMENT RESIDENCE

Foods that can spoil quickly were not kept at safe temperatures—they should be kept either below 4°C (40°F) or above 60°C (140°F), with preference for 60°C or higher when being held for service.

Refrigeration and hot-holding equipment must have easy-to-read thermometers to ensure food is kept at safe temperatures.

The restaurant must have enough hand washing stations that are well-maintained, properly supplied, and easily accessible to food workers.

The restaurant must prevent pests from entering the building and eliminate conditions where pests could live or breed, while keeping records of all pest control activities for at least one year.

The dishwashing machine must be able to reach and maintain a sanitizing rinse temperature of at least 82°C for a minimum of 10 seconds to properly sanitize dishes.