This inspection was conducted by a student EHO.
-Handwash sink supplied with hot/cold water, liquid soap and paper towels.
*Please ensure handwashing is performed before and after putting on disposable gloves, and between glove changes. Wearing gloves does not replace handwashing during food handling.
-Three-compartment sink in use for manual warewashing. Chlorine sanitizer in sink at 100ppm.
*Please maintain chlorine in all spray bottles at 100ppm during operation of premises to sanitize food contact surfaces.
-Cooking line under counter cooler at 2.6°C, upright cooler (meat) at 0.4°C, upright cooler (vegetables) at 2.0°C, upright greezer at -18°C, front mini-cooler (prawns) at -1.4°C, front under counter cooler at 3.4°C, prep cooler at 4°C. All coolers with accurate thermometers, temperature logs maintained and up-to-date.
-Soup hot held at 62.4°C
-Dry bulk food bins with scoops stored in bins with handles pointing up
-Premises is well-lit, organized and sanitary
-No signs of pests. Pest management company contacted.
-Permit is posted. Operator has valid FoodSafe certificate.
Recommendation:
-Place garbage can closer to the sink used for hand-washing. |