A routine inspection was conducted, the following observations were made:
- Coolers 4C of colder; freezers were -18C or colder; hot holding units above 60C; thermometers present.
- Quats sanitizer in spray bottles were 200ppm.
- Hand sinks stocked with liquid soap, paper towels, and running hot and cold water.
- FoodSafe certified staff present.
- General sanitation level has improved. Keep up the the process (use hot soapy water, and then sanitize) and the frequency at which this is being done.
- Keep doing detailed cleaning (table legs, undersides of tables and sink basins, etc.) as observed food debris in these areas.
- Pepperroni are being stored in a covered container at the front cash area, good.
- Still need to change the process with which the boxed tray liners are being stored under the cutting tables. The boxes are covered in dried, raw meat juices and sauces. This will attract pests.
- No signs of pests.
- Foods stored in food grade container; covered; date coded; labeled; in groups with raw proteins separate or below RTE foods; and stored 6" off the floor on shelves.
- No expired food for sale or in use. FIFO rules being followed. |