- Temperature Control: Monitoring required. No concerns this date.
- Mechanical dishwasher: High Temperature = Ok.
- Ensure all food contact surfaces are being washed and disinfected after use or on a timely manner. All cleaned items are to be kept stored in a sanitary manner, in order to prevent post contamination.
- Wiping cloth storage discussed. - Use 100ppm bleach - 30 ml (2 tablespoons) of 5% unscented bleach in 4.5 litres (1 gallon) of water. Check the concentration of the sanitizer at least once a day
- Food Storage: Continue efforts to keep all items stored off of floors, in covered food grade containers.
- Sanitary Facilities: Single use towels are to be stored inside of dispensers.
- Sanitation: Older facility. Facility is to be kept clean and organized. Cleaning, behind and under equipment, is required routinely. All unused items are to be removed to free up space.
- Chemical Storage: Ok. Separated from food items.
- Staff Hygiene discussed. Routine hand washing by all staff required.
- Garbage, Recycling, and Composting Storage: Rear bins. All items are to be kept stored in covered, rodent proof containers.
- Meat slicer cleaning and disinfection discussed.
- Ice machine cleaning and disinfection discussed.
- Pest Control: An active rodent control program must be ongoing. Monitoring is being conducted. Copies of rodent control reports have been reviewed.
- Keep doors and windows closed or install screens
- Seal or patch any holes or potential entry points on the exterior of the building
- Install weather-stripping underneath exterior doors
- Food Safe trained staff on site.
- Food Safety Plan and Sanitation Plan is to be kept on site for reference. Generic template posted.
- Sushi Rice: Make sure sushi rice has a pH of less than 4.2. - Purchase sushi grade fish from approved suppliers.
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