- Temperature Control: Monitoring being conducted. Temperature logs reviewed. Internal monitoring of Hot Holding cases are required. Ensure probe style gauges are on site and being utilized by all staff.
- Mechanical Dishwashing: High Temperature = Ok. Ensure all food contact surfaces are washed and disinfected after use or on a timely manner. (ie: 3-4 hours) All implements are to be kept stored in a sanitary manner. (ie: knife storage holders)
- Wiping cloth storage: Corporate policies and procedures are to be reviewed by all staff. China Wok: Ok.
- Food Storage: Ok. Stock rotation discussed.
- Sanitary Facilities: Ok.
- Chemical Storage: Ok.
- Staff Hygiene: Reviewed.
- Pest Control: An active pest control program is in place. Monitoring conducted. No signs noted this date.
- Oven cleaning discussed.
- Meat slicer cleaning and disinfection reviewed.
- Garbage, Recycling and Composting Storage: Ensure all items are being are being stored in covered, rodent proof containers.
- Sanitation: Maintain routine cleaning schedules, including "hard to reach" areas. (ie: behind/under equipment, etc). All items are to be stored in designated areas. Prep lines and storage are to be kept free of miscellaneous debris. (ie: Parts, etc)
- Structurally: Deteriorating surfaces noted. (ie: Damaged/rusting walk in cooler shelves, broken/damaged wall tiles, etc.)
- Food Safe trained staff on site.
- Corporate Food Safety Plan and Sanitation Plan is to be on site for review.
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