Routine check of kitchen location in independent living facility (9 residents).
Refrigerators (x3) were all at 4 C / 40F or colder - good. Provide additional indicating thermometers - see above.
Cooking temperature for soup - >74 C/ 165 F - good.
Reviewed procedures for chicken sandwiches - cooked, cooled, brought out to use in sandwiches, and served within 1 hour.
Food safety plan - temperature chart is posted. *** Keep copy of food safety plan on site (in kitchen) and keep daily temperature records for fridge temperatures, hot holding, etc.
No food menu items with raw fish or raw eggs.
Produce is washed in a sanitized sink using sanitized bowl or salad spinner.
Reviewed food allergy precautions.
Person in charge of kitchen has a valid Food Safe Level 1 certificate (expires Oct 2023). Other staff also have Food Safe training.
Hand washing - there is a hand washing station in the dining /server area. Liquid soap, paper towels in dispensers are provided in the kitchen and at the dining area hand sink.
Sanitizing solution for wiping cloths and in spray bottle is used to sanitize counters, food contact surfaces, etc. 400ppm chlorine detected. Solutions are made fresh daily and should be 100-200ppm.
For spray bottle sanitizers, use carefully so that spray is not on clothes or people.
Dishwasher - domestic dishwasher has a sanitizing cycle. Use the sani-cycle for all dishes and utensils. Post instructions and verify dishwasher has NSF approval.
Follow a routine cleaning schedule and keep your sanitation plan on site.
***Note: Future renovations to the kitchen may require an additional hand washing sink for staff. Notify Fraser Health of any future proposed renovations to the kitchen. No renovations currently planned.
Today, kitchen is in good condition, cleaning is satisfactory, and there is no evidence of pests.
Signature not required due to COVID.
Copy of this report to be emailed to operator. |