Follow up to Rpt # MBEK-AWG2Z5
Discussed cooling of potentially hazardous food items (e.g. cooked pork) with owner. Items are now being cooled to 4 degrees C or less in shallow containers overnight prior to being transferred to larger volume containers. Internal temperature of pork stored in large containers was measured at 2 degrees C.
Walk in cooler walls, floor, and wire racks have been cleaned.
All food items are stored off the floor. Raw and ready to eat foods are properly organized; raw shell eggs and raw meats are located on lower shelves. Food items are covered and stored in food-grade containers.
Operator stated that the new walk in cooler light bulb has been installed and has a shatter resistant safety coating.
Hand washing sinks are unobstructed and supplied with hot and cold running water, liquid hand soap, and single use paper towels. No soap bar observed on site.
Wiping cloths are stored in a bleach water solution at 100 to 200 ppm chlorine.
Ventilation hood canopy has been cleaned. Reminder to clean ventilation hood baffles regularly (between professional cleanings) to minimize the accumulation of grease.
Discussed temperature record keeping. Cooler and dishwasher temperature log is available, however, temperatures are not being monitored regularly. It is recommended to check and record temperatures daily for the high temperature dishwasher and cold holding units. Please identify coolers on temperature log (e.g. cooler #1 = walk in cooler). Additional temperature log templates provided.
Reminder: As of July 29, 2013, all FOODSAFE Level 1 certificates issued in BC have a five year expiry date. FOODSAFE Level 1 certificates issued prior to July 29, 2013 are valid until July 29, 2018. An online refresher course is available. Please visit www.foodsafe.ca for more information. |