-Inspection conducted to review the renovations of the hot kitchen as per submitted proposal (met project manager, store manager, food safety staff, kitchen manger , admin supervisor ..)
-Dim sum prep is added to the hot kitchen
-hot holding units temp >6o oC
- hand wash sink paper towel, liquid soap are provided
-2 compartment sink is available and high temp dishwasher is available.
-Temp high temp dishwasher >71 oC
-2 - 2 compartment sink are provided as food prep sink
-All coolers and freezers are satisfactory (<4 oC and < -18 respectively)
-Accurate thermometers are provided
-Quats sanitizers >200 ppm available in bucket and spray bottle
* discussed possible addition of a hand wash sink near the food prep areas ( kitchen is large and the prep and cooking area is far from the existing hand wash sink)
* noted a bit of water accumulation on floor ensure water is draining properly
* behind the Duck BBQ oven (new one) noted something appear to be rodent dropping- send a copy of recent assessment from professional pest control company and monitor for any pest activity
*Ensure to keep all FoodSafety log sheets ( temp of coolers, freezers, hot holding units- at least twice daily and temp of dishwasher once daily, sanitizer concentration once daily) on site and available upon request
* Discussed/reviewed the process for following up with a suspected food poisoning- notifying our office was missing from the current company process. Ensure to follow as we discussed, if you need a copy of FBI complaint follow up form pls let me know
No objection to start operation of the kitchen.
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