Walk-in, bar, and dessert coolers are at 4 C or colder.
See above regarding the line cooler. Upper inserts - no raw meat, poultry or seafood is kept in upper inserts.
Hand washing (kitchen and staff washroom) - see above. Bar area hand sink has liquid soap and paper towels.
Liquid soap and paper towels are at double sink by dishwasher but this sink is not accessible for use for hand washing - use designated, accessible hand sink.
Food handlers have designated duties (one for salad only and one on cook side) - good. Use utensils as much as possible.
Hot holding - steam table water is pre-heated and food in hot holding unit is above 60 C - good. Food items are hot before going into the steam table - good.
Raw meat, raw poultry, and seafood are stored separately from cooked /ready-to-eat foods (eg on bottom 2 left side shelves in walk in and separate in drawer cooler) - good.
Wiping cloths are being stored in sanitizing solution (200ppm chlorine). Wash, rinse, sanitize, and air dry cutting boards and surfaces every 4 hours.
Dishwasher has a final 50+ppm chlorine sanitizing rinse.
*** Keep doors closed so flies don't get in.*** Follow your written cleaning schedule. |