Observation: A large amount of blanched fries were stored at room temp next to the grill.
Corrective Action: Store blanched fries in the cooler. The fries must be cooled because the cutting and blanching process renders the food potenially hazardous at room temperature (i.e. the food is capable of supporting the growth of pathogenic organisms and their associated toxins). Take out 1 container at a time for food service. The fries must be used within 2 hours
Observation: Line cooler inserts are overfilled.
Corrective Action: Ensure the inserts are not overfilled to ensure proper temperature controls are maintained for the entire volume of food in the insert. Fill the inserts to the "fill line".
Observation: Raw hamburger patties stored above sauces.
Corrective Action: Re-organise the stand-up cooler in the grill area so that all raw foods are stored below and separate from ready to eat foods.
Observation: Spatula for flipping veggie burgers was stored in a warm water container.
Corrective Action: Ensure that the containers for all utensils contain sanitizer (200ppm Quats) to prevent cross-contamination from the container to the food.
Observation: Temperature logs are complete and up to date, except three coolers were not recorded for the month of April.
Corrective Action: Ensure temperature logs are complete and up to date at all times.