Note: Reviewed cooling process with staff. Staff said that when large batches of broth or sauce are finished cooking, they let it cool to room temperature in the pot then transfer it to a large (20L) bucket. The 20L bucket is then put into the walk in cooler over night. The broth/sauces may not cool fast enough in the 20L buckets in the cooler, all hot food must be cooled to <4C within 6 hours (60C-20C in under 2 hours and 20C-4C in under 4 hours). To cool the broth/sauces faster, keep the lids off in the cooler until it is <4C, fill the buckets to only half full (10L) or place the full 20L buckets into the walk in freezer. Probe thermometer available on site for monitoring.
General observations:
√ Coolers ≤4°C, Freezers ≤ -18°C
√ Food up off floor ≥6”, good stock rotation noted, food in cooler labelled and well organized
√ Hand wash stations fully stocked with hot and cold running water, liquid soap and paper towel
√ Bleach sanitizer available at 100ppm in spray bottles
√ Bakery high temperature dishwasher sanitizing at ≥71°C
√ All three compartment sinks stocked with dish soap, sanitizer, hot and cold running water
√ Equipment appeared to be in good working order
√ General sanitation and maintenance is satisfactory
√ No concerns with staff hygiene or food handling noted during inspection. All staff wear hair nets and clean aprons. |