- Temperature Control: Monitoring is required to be conducted.
- Mechanical Dishwasher: High Temp. - Ok..
- Bar Glasswasher (Low Temp chlorine): Refer to Violation Notes. Monitor the chemical storage reserves below the dishwasher daily.
- Ensure all food contact surfaces are to be cleaned and disinfected after use or on a timely manner. (As discussed - salad tongs/bowels, etc.) All cleaned implements are to be stored in a manner as to prevent post contamination.
- Wiping cloth storage: Refer to Violation Notes. Wiping cloths used on food contact surfaces are to be stored in a sanitizer at all times! Limit the amount of cloths being used throughout the facility. - Use 100ppm bleach - 30 ml (2 tablespoons) of 5% unscented bleach in 4.5 litres (1 gallon) of water Change sanitizing solutions in sinks and buckets every couple of hours. Change sanitizing solutions in bottles daily. Use test strips to measure the concentration of sanitizer. Limit the number of cloths being used at any one time.
- Food Storage: No storage containers/bottles and /or scoops are permitted to be stored in the Bar Ice supply! Use of saran wrap discussed - no double stacking of storage containers are permitted. Cool Down procedures discussed. Always cool hot foods to room temperature within the first 2 hours and then to 4C/40F within the next 4 hours. Cool foods quickly by: Using a shallow container. Dividing into smaller portions. Using an ice bath or ice wand. Stirring frequently. Use of ice discussed. Limit the amount of food items stored in ice. ie: Small quantities - quick turnover/containers are to be completely submerged into the ice. All food items are to be stored in covered, food grade containers.
- Sanitary Facilities: Liquid soap/single use towels, in dispensers, are to be kept at bar handsink.
- Chemical Storage: Ok. All items are to be stored in designated areas. Spray bottles are to be clearly labelled.
- Staff Hygiene: Discussed.
- Sanitation: Facility is to be kept clean and organized at all times. All items are to be stored in designated areas. Cleaning of "hard to reach areas" is to be conducted routinely.
- Structurally: No concerns.
- Pest Control: Monitoring is required to be conducted. Nio signs noted this date.
- Garbage, Recycling, Composting and Oil Disposal: All items are to be stored in covered, rodent proof containers.
- Meat slicer cleaning and disinfection: Discussed.
- Ice Machine: Cleaning and disinfection discussed.
- Food Safe Trained staff are to be on site. Copies of training certificates are to be kept on site for reference.
- Corporate Food Safety Plan and Sanitation Plan is to be kept on site for reference and updated according to menu changes. Staff are to be properly trained. Generic Template provided.
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