Inspection is done along with the student ( leading)
- Temp of all coolers and freezers satisfactory
-Accurate thermometers are available at all coolers, freezers, probe thermometers are noted.
-Hot holding units >60 oC
-Paper towel and liquid soap are provided at all hand washing sinks
- Low temp glass washer chlorine residual 100 ppm, two other low tem dishwasher in dishwashing area >100ppm, High temp dishwasher temp >71 at plate
-Sink and surface cleaner sanitizer with proper concentration noted in all wiping rags buckets throughout the facility and spray bottles
-Test strips are available for all sanitizers (chorine, Lactic acid ) and staff knowledgeable re: checking
-Foods are properly covered, labelled and FIFO are being followed.
-Color coded cutting boards are being used.
-Raw meat prep area , cooked food prep area , seafoods prep area are separated.
-Tongs are stored in ice water between use.
-Cooling stick is being used for cooling and stored in a designated area in walk in freezers
-Ice machine and all ice sinks are maintained sanitary, ice scoop are stored properly
-General sanitation very good at time of visit
-No sign of pests noted at time of visit.
****Reminders:
-Remove sushi making machine to the food prep area
-No bare hand contact with ready to eat products ( ie: salad , sandwich ...)
-Do not store all knives in same ice water (noted different knives with colored handled in same ice water during food prep)
-Reminder for staff to wash hands thoroughly after handling raw meat and before going to other duties.
-Reviewed suspected FBI reporting: please ensure to revise the form to reflect notifying local health offices as an essential steps. Send a revised copy for the file.
-Install a screen for the take out window
-Ensure to secure all gas cylinders in dry storage area
Please send a written response with regard to addressing **** Reminders to the attention of the area inspector.
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