Handwashing facilities maintained - warm water supply, stocked liquid soap and papertowel dispensers.
Premise sanitation is satisfactory.
No signs of pest activity observed.
Spray bottle equipped with dilute bleach sanitizer (100 ppm chlorine)
High temperature sanitizing dishwasher 74 C achieved.
Upright freezer -19 C, 2 door upright cooler 3 C, 1 door upright cooler 4 C
Corner black chest freezer -20 C
Left upright meal delivery freezer -12 C, Right upright meal delivery freezer -11 C
Meal delivery program for seniors in response to discontinuation of in house meal programs.
Meals (soups, stews, casseroles) cooked, pre-portioned and frozen.
Meals delivered in insulated containers with less than 1 hour travel time.
Cooling procedure for food batches to ensure food safety:
- Cooked foods must be rapidly cooled using a combination of small portioning of food, shallow metal containers and use of an ice bath or equivalent method.
- Foods must cool from 60 C to 20 C in less than 2 hours and following, from 20 C to 4 C in less than 4 hours.
- Cooling rates must be verified using a probe thermometer to check internal temperature of food.
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