A routine inspection was conducted, the following observations were made:
- Coolers were below 4C; freezer was -13C; hot holding units were above 60C; and thermometers present.
- Low temperature dishwasher had [Cl2] of 50ppm during the rinse cycle.
- Bleach sanitizer in spray bottle had [Cl2] of 200ppm.
- Hand sinks stocked with liquid soap, paper towels, and running hot and cold water.
- Food storage practices done correctly. Foods stored in food grade containers; covered; 6" off the floor on shelves; and in groups to prevent cross contamination.
- Food handling practices done correctly. Utensils used to handle foods; disposable gloves discarded after completion of a job and prior to starting a new one; and hands washed prior to putting on new gloves.
- No expired food found in use or for sale. FIFO rule followed.
- FoodSafe certified staff present.
- No signs of pests.
- General sanitation level is good. Premises is small and clutter requires to be removed to allow more space for items that are used on a daily basis. Remove and/or store items, that don't run the business on a daily basis (excess boxes, containers, tools, equipment, pots, dishes, etc.) elsewhere. Or, order smaller amounts of items as there isn't enough storage space. |