Routine inspection:
Hand sink provided with liquid soap and paper towels.
2 compartment sink available for use. Reminder when in operation all pots, spatulas, knives, measuring cups, etc. must be washed, rinsed, then sanitized in 100ppm bleach or 200ppm quats followed by air drying.
Preparation table smooth, non absorbant, and easy to clean.
Forming and cutting all done by hand. Machines currently not in use. If machines are to be used they must be cleaned in place and any parts that are disassembled must be manually warewashed.
Colouring agents are stored in the cooler at or below 4 degrees C.
Packaged candy all stored off the floor.
Glucose and other dry products stored in clean containers. |