Observation: The glass washer was not supplied with sanitizer, the supply container was empty and dry.
Corrective Action: Sanitizer must be provided glass washing at all times.
Observation: Spray sanitizer bottles did not contain sanitizer.
Corrective Action: Approved sanitizer should be provided in adequate concentration for cleaning of work equipment and food contact surfaces.
Observation: Potentially high risk foods were noted in cold storage without day/labelling.
Corrective Action: In line with good HACCP practices foods should be day/date labelled for good stock control and food status awareness.
Observation: At the time of the inspection, raw chicken was noted for defrosting on trays at measured at +22C.
Corrective Action: Controlled thawing should be carried out and foods not to exceed +4C for more than 2 hours (max).
Observation: At the time of the inspection the door leading from the kitchen area to the open air was open and flying inspects were witnessed within the kitchen area.
Corrective Action: Flying inspect control should now be provided to the open door area.
Observation: The fridge door edge seals were in disrepair on some of the reach in fridges.
Corrective Action: The seals should now be replaced.
Observation: Cleaning within the general kitchen area and beneath the stoves and reach-in coolers and fridges was in need of improvement.
Corrective Action: This area should now and routinely be thoroughly cleaned.
Observation: Routine monitoring and recording to temperature control for hot and cold food products has not been carried out since the 25th May 2008.
Corrective Action: This should now be routinely carried out.