-Handwashing station was equipped with soap, paper towel, hot/cold running water.
-100ppm Chlorine sanitizer buckets available in the kitchen (under the sink), and in the cashier area
-Three-compartment sink and 2-compartment sink available
-Dishwasher was measured at 71°C at the dish level.
*Please use proper thawing technique for potentially hazardous foods (i.e. raw meat - frozen).
→Under cold, running water (fully submerged) or
→In the fridge at 4°C or below
→In the microwave for immediate use.
*Do not store potentially hazardous foods in the "danger zone" (i.e. cut vegetables, minced garlic, bean sprouts, raw meat, etc.)
→ Portion the foods and discard the left over into smaller amounts for the rush or use continuous refrigeration under 4°C (i.e. Sanduth cooler) after the rush hour.
*Discussed separating non-foods from foods at the storage. |