A routine inspection was conducted, the following observations were made:
- Coolers 4C or colder; freezer -21C; hot holding units above 60C; thermometers present; and temperatures recorded 4x a day.
- High temperature dishwasher had a rinse cycle temperature of 74.3C at the plate's surface, as per max/min thermometer.
- Quats sanitizer in cloth buckets and 3-comp sink had strength of 200ppm.
- Hand sinks stocked with liquid soap, paper towels, and running hot and cold water.
- Foods stored in food grade containers; covered; labeled; date coded; foods stored in groups with proteins below or separate fro RTE foods; and foods stored 6" off the floor on shelves, racks or platforms.
- No expired food in use or for sale. FIFO rules being followed.
- All surfaces and equipment are durable, smooth, sealed, cleanable and in good working order.
- General sanitation level is good.
- No signs of pests. Professional pest control company contracted to monitor for pests.
- FoodSafe certified staff present (or equivalent course).
ACTION
- The self-service bottled/canned drink cooler was 10C during the inspection, thermometer present inside unit also showing the same temp. Ensure to monitor the temperature, if it doesn't decrease below 4C in 1 hour, remove the dairy products and store them in a working cooler. Have a company come in and repair the cooler so it can maintain the temp at 4C or colder, at all times. |