Handwashing facilities maintained - warm water, stocked liquid soap and papertowel dispensers.
Department sanitation is satisfactory.
Professional pest control service in place.
No signs of pest activity observed.
Sanitizer feeder system dispensing 200 ppm Quaternary Ammonia
Spray bottles equipped with Quaternary Ammonia Sanitizer 200 ppm.
Walk-in Cooler (poultry / pork) 2 C, Walk-in Cooler (beef) 2 C
Cutting room temperature controlled 8 C Note: Maximum processing time for all animal proteins is 2 hours when cutting room is not maintained at 4 C or colder.
Retail display units:
Right wall freezer (pc meat balls) -18 C, Left wall freezer (pc ribs) -19 C
Fresh meat display cooler 2 C, Processed meat wall cooler 3 C
Bunk cold storage displays:
ground beef 3 C, whole fryer chickens 4 C, club size chicken breasts 3 C, PC poultry 4 C
maple sausages 3 C, Sufra chicken 3 C, Schneider's bacon 4 C, ham 3 C
chicken wings 2 C, PC meatballs -10 C, PC bacon 4 C, whole turkeys -10 C
whole ducks -13 C, -10 C, sausages -11 C, -13 C
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