As a result of a meeting on November 8, 2019 the following deficiencies were discussed:
Required Corrective Action Completion Date
All 8 Kitchen staff are to be Food Safe Level One Certified January 20, 2020
Kitchen staff are to take responsibility in kitchen November 22, 2019
Removal of Clothes Washing Machine from kitchen December 6, 2019
Clean all ceiling pipes November 22, 2019
Back door is to remain completely closed at all times November 22, 2019
Knives and utensils maintained in good sanitary condition November 22, 2019
Labelling of all dry storage goods November 22, 2019
Adequate cold storage space to be added OR reduction in frequency of deliveries November 22, 2019
Defrost Chest freezer November 22, 2019
The following items were observed today during the routine inspection:
- 6-7 Kitchen staff are now Food Safe level one Certified
- Clothes washing machine is now relocated
- Facility has had extensive cleaning
- Back door remains closed during inspection and throughout
- Reduction in frequency of deliveries has resulted in less clutter both in all freezers and coolers, and throughout the facility in storage areas
- Chest freezer has been defrosted and now has less items stored within
Items to be corrected:
- 3 remaining kitchen staff to be Food Safe Level one Certified
- Some items including lower plates/bowls and some meat cleavers require cleaning
NOTE: Significant improvements observed at facility. An effort has been made with respect to overall cleanliness. Staff training is still required as evident by the violations observed here today. Continue to reinforce proper Food Safety to all staff.
COMMENTS
- No evidence of pests
- Pest control program in place
- Handsinks adequately supplied
- Coolers achieving temperatures of less than or equal to 4 degrees Celsius
- Freezers achieving temperatures of less than or equal to -18 degrees Celsius
- Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius
- Dishwasher achieving final sanitizing rinse of greater than or equal to 71 (71) Degrees Celsius at the dish
- Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm chlorine - EXCELLENT!
- Ice machine and scoops in good sanitary condition
- Raw meat stored away from Ready to Eat food items
- Proper thawing techniques
- All food items covered in cooler and freezer units - EXCELLENT!
- Back door closed during inspection - EXCELLENT!!
- Pest proof containers for all dry storage items
- Scoops placed external to dry storage bins
- Light covers in place
- Cooler handles and seals in good sanitary condition
- All containers used to store lids/utensils/etc. in good sanitary condition
- Staff Personal items kept separate from kitchen equipment - EXCELLENT!
- FoodSafe Certified staff present during inspection - NOTE: More staff to take Food Safe Level one training.
- Shellfish tags on site
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