Observation: a)Observed some small metal pieces stored on the shelf right above the open food buckets on the stainless steel table near the 2 compartment sink in the kitchen. b) Raw food and bread buns are stored together in the freezer. Some raw food items stored with the packed ready to eat foods in the freezer. c) Ice scoop is stored inside the ice in the front ice cream freezer. d) Observed two boxes of meat thawing at the room temperature. e) Temperature logs are not being maintained.
Corrective Action: a) Please do not store any items that are not necessary for the operation of this facility. Ensure that food is always protected from any potential physical contamination. b) Raw meats must be stored away from any other foods to avoid any potential cross contamination. Please make a designated place for the raw meats in the freezers. c) Always store the ice scoop in a clean container. d) Thawing must be done at the refrigeration temperatures or in the running cold water. e) Monitor all the equipment and cooking temperature and record it as the part of your food safety plan.
Observation: a)This facility needs a thorough cleaning in all hard to reach areas. Floor in the kitchen and the back storage area needs to be refinished. b) Shelves in the dry storage area requires refinishing/replacement to make them easily cleanable.
Corrective Action: b)Refinish the floors within 6 months from the date of this inspection. More frequent cleaning is required in the refrigerators and in all hard to reach areas. Please do not keep any items that are not necessary for the operation of this facility. b) Refinish/replace the shelves to make them non-absorbing and easily cleanable.
Observation: Gravy is being cooled down in plastic buckets. Cooling rates are not being monitored. Probe thermometers are not being calibrated.
Corrective Action: Monitor the cooling rates for all cook-chill items as per your food safety plan. Regularly calibrate probe thermometers as discussed at the time of this inspection.