Routine check:
Prep cooler was emptied prior to inspection and potentially hazardous foods had been discarded. It is only being used for lower risk foods at this time. Food safety plan is being followed (if PHF are kept at >4 C for >2 hours, discard food). Do not use this cooler to store potentially hazardous foods unless it can keep them at 4 C /40 F or colder. Reviewed potentially hazardous food items (egg, dairy, meat, poultry, cooked foods, etc.). Three other coolers are keeping food at 4 C or colder - good.
Accurate indicating thermometers are available.
Soup hot holding is >60C.
Recommend a sneeze guard for muffins and cookies cooling on counter (or cover food with wrap or a cover).
Hand washing stations have liquid soap and paper towels.
Wiping cloths are being stored in a chlorine solution.
Chlorine sanitizing solution - use on the meat slicer every 2 - 4 hours or after each use.
Dishwasher has a final sanitizing rinse of 180F + or >160F (measured inside of the machine today),
Food Safe certificates that were obtained prior to July 2013 now expire as of August 2018. The online Refresher course (short course) is required to renew. Visit www.foodsafe.ca website.
*Owner has updated Food Safe and has a valid certificate - good. |