Handsinks were supplied with liquid soap, hot and cold running water, and paper towels.
2-compartment sink was supplied with hot and cold running water. Bleach and a drain plugs were located near it.
Dishwashing sign was provided to the Operator during the inspection. Manual ware-washing procedure to wash, rinse, sanitize, and air dry meat preparation utensils was reviewed.
100 ppm chlorine sanitizer was available in a spray bottle.
Refrigeration units containing raw meat were at or below 4 degrees C.
Both chest freezers were at or below -18 degrees C. Two freezer units were unplugged and empty at the time of inspection.
Invoices for the meat products and yogurt used to marinate meat were available on-site.
Dry pre-packaged non-potentially hazardous food sold in the food store area was stored off the floor.
Note: It was discussed that the previous wooden shelving units in the spices dry storage room should be replaced with new shelving units made of durable, easy to clean, non-absorbent and non-toxic materials.
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