Observation: The ambient air temperature of the sandwich cooler was measured at 12-15C; food temperature > 4C.
Corrective Action: Cooler must be serviced and is not to be used until temperature is < 4C. Temperature must be recorded.
Observation: Proper cooling procedures are not being followed for the rice and noodles, they are being placed in large bowls in the cooler.
Corrective Action: Food must be placed in shallow containers or tray to ensure rapid cooling.
Observation: Wiping cloths are not clean, not restricted in use, and not stored in approved sanitizing solution.
Corrective Action: All cloths must be placed in a sanitizing solution (bleach + water).
Observation: Food is not protected from contamination in the cooler; no covers on the food and containers are stored directly on the floor.
Corrective Action: All food must be covered and stored off of the floor. Products must be dated and labelled to ensure proper rotation of food products.
Observation: Mouse dropping were noted throughout the kitchen and storage area, mice were found in traps. There are flies in the kitchen.
Corrective Action: All droppings must be cleaned up, a general cleaning is needed as part of the pest management program. New traps should be set and monitored. Doors must be kept closed and food covered.
Observation: The back door was open at the time of inspection.
Corrective Action: Door must be kept closed to prevent pest entrance.
Observation: There is food and grease build-up under equipment and shelves and there are spills on the walls.
Corrective Action: A thorough cleaning is needed in all areas of the kitchen, coolers and storage room.
Observation: There is a build-up of grease and dirt on the ceiling, vents and filters.
Corrective Action: Cleaning has begun on these areas, however a more thorough cleaning is required.