- Retail Display Coolers: <4 deg C
***Operator conducted renovations so that they could expand their menu to include cooked ready-to-eat foods. Renovations reviewed. Food Safety Plan and Sanitation Plan reviewed.
- Handwash stations have hot and cold water, liquid soap and paper towels.
- Coolers: <4 deg C; each unit is provided with a thermometer.
--> The following items must be corrected:
1. Provide a thermometer for each hot holding unit.
2. Provide probe thermometers to facilitate temperature monitoring as per your Food Safety Plan.
3. Seal all plumbing holes.
4. Install shelves in walk-in cooler.
5. Install shelves to accommodate storage of food containers, small food equipment, and dry products in the kitchen area.
6. Install coving and moisture resistant surface on walls in areas of the kitchen that is missing this material.
7. Seal all tiles.
8. Seal 5 cm gap between stainless steel wall and pony wall.
9. Cover exposed stainless steel wall insulation.
10. Repair areas of the walls that are ripped.
11. Install light covers or shatterproof sleeves on all kitchen and food preparation area light fixtures.
12. Provide garbage cans that are in good repair.
13. Install a barrier between the ice machine and food preparation sink.
14. Provide Quats test strips so that quats concentration can be verified as per the manufacturer's instructions.
-->Food Safety Plan reviewed. The following revisions required:
1. Food must be cooked to an internal temperature of 74 deg C.
2. Unsold cooked food (Process 2) must be discarded at the end of each day. No leftovers permitted.
**At this time, proposed "complex food preparation" (Process 3) will not be permitted. This process includes a cool step. Premises does not have the facilities or capacity of accommodate proper cooling procedures for large batches of food. Therefore, all proposed braised menu items (pork, chicken, beef, tofu, vegetable) will not be permitted. Operator must submit written proposal for review before these items are approved to be prepared in the premises.**
-->Sanitation Plan reviewed. The following revisions required:
1. Include ice machine and exhaust hood in sanitation plan.
2. Specify concentration of quats to be used (200 ppm as per manufacturer's instructions).
3. Specify contact time for sanitize (minimum 2 minutes).
4. Include AIR DRY as the last step after washing and sanitizing.
5. Provide Quats test strips so that sanitizer concentration can be verified.
Please contact FH for a follow-up inspection once all of the above deficiencies are addressed and corrected. Absolutely no food preparation until written approval is granted. |