- Temperature Control: No concerns. Monitoring required.
- Mechanical Dishwasher: Low Temperature (chlorine): Refer to Violation Notes. Ensure all food contact surfaces are being washed and disinfected after use or on a timely manner.
- Wiping cloth storage: (Quat based.) = Ok. Monitoring required.
- Food Storage: As discussed, no double stacking of food storage containers when "saran wrap" is used to cover food items..
- Sanitary Facilities: Ok.
- Chemical Storage/spray bottles: Items are to be stored separately, away from food items.
- Sanitation: Facility is to be kept clean and organized. All items are to be stored in designated areas. Cleaning of "hard to reach" areas (ie storage shelves, behind/under equipment, etc.) discussed. Remove all unused items. Organize - brooms/mops, etc.
- Staff Hygiene: Discussed.
- Pest Control: Monitoring program in place. Copy of records are to be kept on site.
- Garbage, Recycling and Compost Disposal: All items to be stored in covered, rodent proof containers at all times.
- Ice Machine: Cleaning and disinfection discussed.
- Meat slicer: Refer to Violation Notes.
- Sushi Safety notes previously provided.
- FoodSafe trained staff on site.
- Food Safety Plan and Sanitation Plan are to be kept on site for reference.
Bar:
- Bar Glass washer: Low Temperature (chlorine): Ok. Monitoring required.
- Sanitary Facilities: Acceptable.
- Food Storage: Ice bin storage discussed.
- Sanitation: Routine cleaning of all areas required. (ie: Behind/under computer, etc)
- Commercial Equipment: Cleaning and disinfection is to be conducted according to manufacturers specifications.
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