Note: Cooling of meat sauces reviewed, ice wands available on site but only used for non-meat tomato sauces and not the meat sauces. Meat sauces, after being cooled at room temperature are transferred to 20L buckets and then put into the walk in cooler. Sauces in cooler at time of inspection were 4C or less. Completing the cooling process from room temperature to less than 4C in under 4 hours in a walk in cooler likely not possible with 20L buckets, ensure that other means to cool meat sauce are used including ice wands, shallow trays, or placing 20L buckets into walk in freezer until they are under 4C.
General observations:
√ Coolers ≤4°C, Freezers ≤ -18°C
√ Food up off floor ≥6”, good stock rotation noted
√ Time stamp system used for room temperature holding of sliced vegetables and sauces – no food found out passed expiry time
√ Hand wash stations fully stocked with hot and cold running water, liquid soap and paper towel
√ Bleach sanitizer available at 100ppm in dishwashing sink
√ Quats sanitizer available at 200ppm in spray bottle
√ Three compartment sink stocked with dish soap, sanitizer, hot and cold running water
√ Equipment appeared to be in good working order
√ General sanitation and maintenance is satisfactory
√ Thermometers present
√ No concerns with staff hygiene or food handling noted during inspection |