Observation: Hot hold food products were not being temperature monitored.
Corrective Action: Hot hold products should be heated to at least 74C and then held at +60C or hotter. Temperatures should be monitored and recorded.
Observation: Food was being stored on the floor of the walk-in cooler and walk-in freezer.
Corrective Action: Food should not be stored on the floor at any time.
Observation: Food surface contact cleaner and sanitizer were not both evident and in use.
Corrective Action: Both these solutions should be provided and readily available for use and used in accordance with the sanitation plan.
Observation: One of the two reach-in prep fridges had door seals in poor condition and the other had a door that did not close securely.
Corrective Action: These should now both be repaired.
Observation: There is a leak from the waste drainage of the utility sink allowing dirty water to accumulate on the floor.
Corrective Action: This should now be repaired.
Observation: There is a gap in the filter assembly of the over-stove ventilation hood.
Corrective Action: The gap should be replaced with an additional filer or an infill panel provided as appropriate to ensure efficient operation.
Observation: The floor/wall junction beneath the utility sink is now in disrepair.
Corrective Action: This should now be repaired leaving a smooth, cleanable and impermeable surface.
Observation: Various kitchen floor repairs are now required as noted at the initial inspection.
Corrective Action: The kitchen floor should be repaired/replaced within four months with a non-slip surface that is smooth, impermeable, cleanable.