- Temperature Control: No concerns. Gauges noted. Monitoring is required to be conducted.
- Mechanical Dishwasher: High Temperature = Ok.
-> Wiping cloth storage discussed. Cloths are to be stored in a sanitizer, completely submerged, at all times. Use 100ppm bleach - 30 ml (2 tablespoons) of 5% unscented bleach in 4.5 litres (1 gallon) of water. Use test strips to measure the concentration of sanitizer. Limit the number of wiping cloths being stored on site.
- Food Storage: Ok.
- Chemical storage: Ok. Items are to be stored separately away from all food items. Spray bottles are to be clearly labelled!
- Sanitary Facilities: Ok.
- Staff Hygiene: Discussed.
- Sanitation: Cleaning of hard to reach areas (ie: below/under equipment, dishwash sink, etc) is to be conducted on a regular basis. Bean storage counter/bar is to be kept clean and organized. Remove all unused items to free up space.,
- Prep lines are to be kept clean and organized. Personal items/pens, etc are to be stored in designated areas.
- Meat slicer cleaning/disinfection discussed.
- Garbage, Recycling and Composting Storage: All items are to be kept stored in covered, rodent proof containers.
- Pest Control: Monitoring is required on site. No signs noted this date.
- Structurally: All surfaces are to be kept in good repair.
- Food Safe trained staff is required to be on site at all times. Copies of certificates are to be keept on site for review.
- Food Safety Plan and Sanitation Plan are to be kept on site. Generic copy previously provided.
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