Observation: There is no approved sanitizer available on-site for sanitzing counters or equipment.
Corrective Action: A bleach solution (or Quat sanitizer) must be used to sanitize equipment, utensils and food prep counters.
Observation: Accurate thermometers not available or used to evaluate hot holding, cooking, reheating and refrigerated storage temperatures.
Corrective Action: Thermometers must be placed in all refrigeration units in an easy-to-read location. Temperatures must be monitored and recorded to ensure food is maintained below 4 degrees Celsius. Prob thermometer and temperature log sheet provided.
Observation: There was no soap at the handsink next to the prep area at the time of inspection.
Corrective Action: Soap dispenser was immediately filled by staff. Ensure taht soap and paper towels are available at all handsinks at all times.
Observation: The hose installed on the 3-compartment sink is a cross-connection.
Corrective Action: The hose must be removed to prevent contamination of the water supply by chemicals used in the sink. Aternatively, a vacuum breaker may be installed or the hose cut to a minimum of 1 inch above the sink rim.
Observation: Effective measures not used to control entrance (rodent and insect proof construction) and harborage of rodents, flies, cockroaches and other vermin. Back doors to the kitchen area and the storage/cooler area are let open.
Corrective Action: Screen door required at back entrance!
Observation: A person in charge who has both a Level I and Level II FOODSAFE training certificate is not on duty at all times the establishment is in operation.
Corrective Action: Additional staff members must be FOODSAFE certified to ensure that there is always at least staff member on-site at all times with FOODSAFE, Requirement must be met by Sept./06.