Facility is operating as an "Extreme Weather Shelter."
- Facility consists of a single handwash station, double door upright cooler, single door upright freezer, 2 compartment prep sink, three compartment dishwah sink, mechanical dishwasher (High Temp), and two ovens with domestic fans.
- Temperature Control: Monitoring is required to be conducted. Internal monitoring of cooked food items is to be conducted and recorded. Probe style temperature gauge should be on site for use.
- Mechanical Dishwasher: (High Temp) Not tested this date.
- Ensure all food contact surfaces and implements are being washed and disinfected after use or on a timely manner.
- Wiping cloth storage: - Use 100ppm bleach - 30 ml (2 tablespoons) of 5% unscented bleach in 4.5 litres (1 gallon) of water. Change sanitizing solutions in sinks and buckets every couple of hours. Change sanitizing solutions in bottles daily. Use test strips to measure the concentration of sanitizer. Limit the quantity of cloths being used. Cloths are to be kept completely submerged in a sanitizer at all times.
- Food Storage: Ensure all items are stored in covered, food grade containers. First In/First Out approach. Monitor expiration/Best before dates.
- Sanitary Facilities: Ok.
- Chemical storage: Ok.
- Staff hygiene: Discussed
- Sanitation: Ok.
- Pest Control: Monitoring is required to be conducted. No signs noted tis date.
- Structurally: No concerns noted.
- Garbage, Composting, Recycling and Oil Disposal: All items are to be kept stored in covered, rodent proof containers.
- FoodSafety Plan/Sanitation Plan:
- Generic copy provided this date.
Facility is clean and well maintained. Keep it up! |