Observation: Wiping cloths are not clean, not restricted in use, and not stored in approved sanitizing solution.
Corrective Action: Sanitizing solution (Chlorine 100ppm) with wiping cloths must be kept in a separate container, monitored with test strips and changed every 2 hours. Please designate different cloths for wiping food contact surfaces from other cloths. Perhaps use white cloths for food contact surfaces, and coloured cloths for other functions (cleaning other surfaces, wiping spills on floor, hot mats for pots etc.).
Observation: 1. Produce (boxes of tomatoes and cucumbers) observed stored below raw meats in refrigerator. 2. Cardboard box lined with cloth towel used for storing spice containers. Open packages of dry-goods were observed stored in original containers.
Corrective Action: 1. Ensure raw meats are always stored below, or separate from, produce and ready-to-eat foods, to prevent possibility of contamination of ready-to-eat foods from raw meat drippings. 2. Please do not use cardboard box for storage of open spice containers.Transfer spice containers to a plastic, or other easy to clean storage tray. Transfer any open packages of dry-goods to a food-grade container, with a sealable lid.
Observation: 1. Visible build-up of grease and grime on floors, walls, shelves, ceiling above cooking equipment and refrigerators (inside and outside) in kitchen areas. 2. Some white, nylon cutting boards are showing excessive wear and staining.
Corrective Action: Maintain a regular cleaning schedule to ensure all areas of facility are clean and well maintained. 2. Replace any white, nylon cutting boards that are showing excessive wear and have become difficult to clean.