Observation: a) Small fridge in the kitchen is running at 10 Degree Celsius. There are some potentially hazardous food being stored in this fridge. Food discarded/ transferred to another fridge. b) The line cooler insert is overfilled with the cheese strips resulting in more than 4 Degree Celsius temperature for the cheese in this insert.
Corrective Action: a)Do not use this fridge to store any potentially hazardous foods until it is able to maintain less than 4 Degree Celsius temperature. Margarine containers and ketchup should be transferred to another fridge. Get this fridge fixed to make it able to maintain less than 4 Degree Celsius temperature. Keep a thermometer in this fridge and maintain temperature logs for all the refrigeration, hot holding and freezing equipment. Please ensure that all the employees are aware of the corrective actions to be taken whenever a critical temperature limit is not met. These corrective actions must be documented as part of your food safety plan. b) Ensure that the line cooler inserts are not overfilled and the lid is always kept closed. All potentially hazardous foods in these inserts must be below 4 Degree Celsius.
Observation: Raw frozen ( packed) foods are stored with/ above frozen buns.
Corrective Action: Please make a designated area for the raw foods and other foods in the freezing units to eliminate the risk of accidental contamination of food.
Observation: The hand washing station on the front bar counter was found without running hot water. The hot water side had been turned down because of a dripping faucet.
Corrective Action: Fix the dripping faucet. Hand washing station must have hot and cold running water all the times. The hot water was turned on at the time of this inspection.
Observation: Surface of the wooden table top by the dishwasher has become rough and hard to clean.
Corrective Action: Table top must be refinished/ changed to make it a non absorbent and easily cleanable surface.