Observation: The doughnuts that are on self-serve display are not protected from contamination.
Corrective Action: Ensure these items are protected from contamination by placing them in an enclosed case or individually wrapping them.
Observation: A number of refrigerators were not keeping potentially hazardous foods at or below 4C.
Corrective Action: Some food items were re-located to other fridges. Discontinue storing any potentially hazardous foods in refrigerators not capable of maintaining foods at or below 4C until they can be repaired.
Observation: An ice bath was being used to store inserts of baked potato toppings.
Corrective Action: Discontinue the use of an ice bath as it is not an efficient method of keeping potentially hazardous foods at or below 4C.
Observation: The yogurt and fruit cups are not all being maintained at or below 4C.
Corrective Action: Overstocking the self-serve unit has resulted in insufficient air circulation to keep all foods at an acceptable temperature. Monitor this unit every day to ensure it is not overstocked and that all potentially hazardous foods are kept at or below 4C.
Observation: The staff were unsure whether the date squares required refrigeration.
Corrective Action: Check the food safety plan to see whether the date squares require refrigeration and take appropriate actions if required.
Observation: The Alto Sham hot holding unit was not keeping foods above 60C.
Corrective Action: All hot holding units must be capable of keeping foods above 60C. This was corrected at time of inspection.
Observation: The wooden shelves below the back counter under the windows have exposed bare wood.
Corrective Action: Refinish the shelves to create surfaces that are smooth, non-porous and can be easily cleaned.
Observation: Not all refrigerators had thermometers.
Corrective Action: Ensure that all refrigerators have thermometers.