- Temperature Control: No concerns noted. Monitoring is being conducted.Temperature gauges are to be securely fastened, easily to view, inside all refrigeration units.
- Mechanical Dishwasher: (High Temperature) = Ok.
- Ensure all food contact surfaces are being washed and sanitized after use or on a timely manner. (ie: Dispensing scoops/implements) Store in a sanitary manner with handles outward as discussed. Air drying required. Towel drying is not permitted.
- Wiping cloth storage: Use 200ppm Quats solution and make as per manufacturer's instructions. Change sanitizing solutions in sinks and buckets every couple of hours. Change sanitizing solutions in bottles daily. Use test strips to measure the concentration of sanitizer.
- Food Storage: Ok.
- Sanitary Facilities: Ok.
- Chemical Storage: Ok.
- Staff Hygiene: Reviewed.
- Sanitation: Ok. Facility is to be kept clean and organized. All items are to be stored in designated areas. Prep lines are to be kept free of miscellaneous debris. (ie: paper storage)
- Meat Slicer: Cleaning and disinfection discussed.
- Ice machine: Cleaning and disinfection discussed.
- Structurally: Ok.
- Garbage,Recycling and Composting Storage: All items are to be kept stored, in covered, rodent proof containers.
- Grease Trap: No concerns noted this date. Ensure the grease trap is properly sealed at all times, especially after cleaning.
- Pest Control: Monitoring is to be conducted. No signs noted this date.
- FoodSafe trained staff on site.
- Food Safety Plan and Sanitation Plan are to be kept accessible on site.
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