- Temperature Control: No concerns. Gauges noted. Monitoring required.
- Mechanical Dishwasher: High Temperature = Ok.
-> Wiping cloth storage discussed. Small bucket - limit quantities. Solution too strong. Cloths are to be stored in a sanitizer, completely submerged, at all times. Use 100ppm bleach - 30 ml (2 tablespoons) of 5% unscented bleach in 4.5 litres (1 gallon) of water. Use test strips to measure the concentration of sanitizer.
- Food Storage: Ok.
- Chemical storage: Ok.
- Sanitary Facilities: Ok. Cloth towels are not to be used for hand drying or utensil drying.
- Staff Hygiene: Discussed.
- Sanitation: Cleaning of hard to reach areas (ie: below/under equipment, dishwash sink, etc) is to be conducted on a regular basis. Remove all unused items to free up space.,
- Ice bin cleaning/disinfection discussed.
- Garbage, Recycling and Composting Storage: Items are to be kept stored in covered, rodent proof containers.
- Pest Control: Monitoring is required to be conducted. No signs noted this date.
- Food Safe trained staff is required to be on site at all times.
- Food Safety Plan and Sanitation Plan are to be kept on site. Generic copy previously provided.
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