Handwashing stations (front, back) supplied with cold/hot running water, soap, and paper towels.
Coolers (walk in, prep, under-counter) < or = to 4 C.
Freezers (upright) < or = -18 C.
Food items are stored in plastic insert containers with lids or covered with plastic wraps, dated, and labeled.
All hot holding units (warmer, rice cooker) > or = 60 C.
Three compartment sink available for manual dish washing. Quat sanitizer available.
Note:
Please follow the proper procedure: 1) wash 2) rinse 3) sanitize 4) air dry. Ensure to keep the sanitizing compartment free of any dirty utensils and plates. This compartment is designated for sanitizing purpose only.
Surface sanitizer available in red buckets with presoaked wiping cloths and in spray bottles at 200 ppm Quat solution.
Dry storage area is satisfactory. Dry food items stored in carts with proper lids.
Note: Dishwasher is turned off.
Single use items for customers only.
General sanitation is acceptable but required attention in several areas (such us between and around equipment/front & kitchen/; on storage shelves /front/);
Note: Deep cleaning (eg., clean floor under shelves in the walk-in cooler & dry storage area; coving floor-wall/equipment junctions the kitchen & front from food debris);
Cleaning will help to monitor and prevent the mice infestation issue; as well as drainage flies.
Regularly take out garbage and organic debris.
Pest control in place (once a month). Traps are set and empty.
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