Currently, the show cases/display coolers at the front are at 10-11 deg C but no potentially hazardous foods are being stored inside. Operator has said they will not be using these coolers to store ANY potentially hazardous foods ever, as they have 2 working coolers in the back room, both at 3 deg C. If at any time, potentially hazardous foods are found inside one of these non-functional coolers, enforcement action may be taken (ie. tickets, etc).
Foods/pastries kept in front display showcase cooler are as follows:
-Buttertart, date square, mocha boat, almond slice, french wafer and marzipan slice, rumball, almond torte, brandy snap ---> Updated food safety plan needed for these pastries.
Per operator, the only 2 potentially hazardous food items that are made daily are sausage rolls and the vanilla slice-->both items kept in one of the back coolers at <4 deg C
-All cream cakes are made to order and then stored in one of the working coolers in the back.
-The back cooler by the exterior door is at 6.7 deg C and is also not being used to store any PHFs. The items inside at time of inspection are as follows:
-whole onions, shredded coconut, nut, maraschino cherries, almond paste (almond flour, sugar, water),
What still needs to be done:
1) Provide updated food safety plan for pastries so that each pastry is broken down into its ingredients and its processing so it can be determined whether they are potentially hazardous or not. If certain pastries contain the same ingredients and are made in a similar way, you can group them together instead of writing a plan for each one.
2) Operator has agreed to obtain new coolers as they do wish to be able to display and sell the sausage rolls and the vanilla slices out in the front. As discussed, all coolers used for any foods requiring refrigeration (potentially hazardous food items)
If you decide to add any other new pastries that you are making in-house, please provide updated food safety plans. Link to food safety plan templates will be e-mailed to operator.
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