Observation: The floor area in front of and adjacent to the entry door was in disrepair.
Corrective Action: This should now be repaired leaving a smooth, impermeable and cleanable surface.
Observation: A probe thermometer was not provided for the monitoring of hot hold food.
Corrective Action: A probe thermometer and antiseptic probe cleaning wipes should now be provided.
Observation: Thermometers were not being provided within refrigerators.
Corrective Action: Thermometers should now be provided.
Observation: The temperature of hot hold food (hot dogs) was at +48.2C after being heated for 1 hour. Temperature monitoring and recording was not being carried out.
Corrective Action: Potentially high risk food should be heated rapidly to at least +74C prior to sale and may be hot held at +60C minimum. In line with good HACCP practices temperature monitoring and recording of refrigerated and hot hold food should be monitored and recorded.