Routine inspection conducted at grocery store and the following observations were made during the inspection:
Temperature:
- All refrigeration units met the regulatory requirements.
- Coolers were measured at 4C or less.
- Walk-in cooler at 3C.
- Freezers (front & back storage) at -18C or less.
**Ice build up observed in all three chest freezers. Consider defrosting/service the equipment.
Hygiene and Sanitizing:
- Hand wash station was adequately stocked with hot/cold running water, liquid soap, and single-use paper towels in front service area.
- Sanitizer bucket available and the concentration of bleach noted at 200ppm.
- 2 compartment sink available for dishwashing and staff demonstrated proper dishwashing method - wash, rinse, sanitize and air dry.
- Utensils were found in good sanitary condition.
- Deli slicer was disassembled at the end of the day and washed & sanitized with bleach solution. As per staff, deli slicer is sanitized in place with bleach solution when used between cheese and raw meat.
NOTE - It is advised to sanitize deli slicer with bleach solution (200ppm) between different meat types, every 4 hours when used constantly, and disassemble, wash & sanitize at the end of the day.
Storage:
- All food items were stored at least 6" off the floor.
- All products were either stored in original packaging or properly covered.
- In walk-in cooler, cheese products were stored separately from meat products.
- Olives with feta/cheese stored at 4C or less.
- Storage area was well-organized.
- Chemicals and cleaners were stored separate from food preparation areas.
Pest Management:
- No visible signs of pest activity observed at the time of inspection.
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