-Conducted inspection of establishment after completion of renovations to the front customer-service section of the bakery.
-Operator provided updated FSP/SP plans, floor plan, and 2hr timesheets for the PHF foods that will be held in the ambient temp display cabinets.
-Discussed manual ware-washing procedures with operator. Trays, tongs, and cookware are washed and sanitized in the 2-compartment sink in compliance with FHA's 2-compartment sink warewashing standard
-All coolers are operating at 4 degrees Celsius or lower temps.
-Freezers are operating at -18 degrees Celsius or lower
-Hot-holding units are operating at 60 degrees Celsius or higher
-Operator confirms that the hot-holding unit (for congee and hot/sour soup) will be used to hot-hold only (ie. foods are cooked/reheated in the kitchen, then transferred to the hot-hold unit)
-All surfaces/materials are durable, non-porous and easy-to-clean
-Sanitation level of the establishment is good
-Discussed procedures for operating the cash register and packaging food items for customers at the front counter. Employees must wash hands prior to handling foods and after touching any sources of contamination (eg. emptying trash bins, handling money, etc.)
-Approved to re-open for business |