Routine check.
Coolers (walk in, display, and prep coolers) are at 4C/40F or colder and have accurate indicating thermometers.
Temperature record chart reviewed (use 4C for coolers and -18C for freezers).
Hot holding soup >60C/140F. good
Cooking /reheating to above 74C/165F. good
Produce (vegetables, fruit) washed on site unless labelled ready to eat.
No sauces with raw eggs.
Hand washing sink has hot/cold water, liquid soap, and paper towels in dispenser.
Operator has valid Food Safe certificate (exp July 2023). Note, Refresh or renew certificate before it expires!
Surfaces are washed with detergent and water (bottle labelled), rinsed, and sanitized - wiping cloth stored in chlorine solution (200ppm+ ). Watch to make sure it is not too strong.
Commercial dishwasher has a warm water wash and a chlorine final rinse (50ppm detected using test strip).
Walk in cooler is well organized and clean.
Premises well organized and clean.
Lighting - recommend plastic covers or tube covers over glass fluorescent tubes.
Pest control program in place including monitoring. No signs of pests.
Signature not required.
Inspection carried out with operator. Copy of report to be emailed to operator. |