Observation: The dishwasher was reaching +69C during the sanitizing cycle.
Corrective Action: This should now be repaired to ensure a minimum temperature of +71C.
Observation: Sanitizer was not readily available for wiping food contact surfaces.
Corrective Action: This should be routinely available.
Observation: There is a water leak within the reach-in fridge.
Corrective Action: This should now be investigated and repaired.
Observation: The ice sink was in need of cleaning particular beneath the heat exchanger plate for the soft drinks.
Corrective Action: This should now and routinely be thoroughly cleaned.
Observation: Hard to reach areas are not being routinely cleaned.
Corrective Action: The area behind the meat chest freezer and the area around the ceiling ventilation ducts are now in need of cleaning.
Observation: Food was being stored on the floor of the walk-in cooler and freezer.
Corrective Action: To prevent risk of cross-contamination from floor to food contact surface, food should not be stored on the floor.
Observation: Temperatures of fridges and freezers were not being monitored and recorded.
Corrective Action: In line with good HACCP practices, temperatures of fridges and freezers and hot held food should be monitored and recorded daily.
Observation: The hinge to the lid of the meat chest freezer was broken and the freezer needed defrosting.
Corrective Action: This should now be repaired or replaced and routinely defrosted.