- Temperature Control: No concerns noted this date. Monitoring is required to be conducted on site.
- Mechanical Dishwasher: Hiigh Temp: Ok.
- Ensure all food contact surfaces and implements are being washed and disinfected after use or on a timely manner.
- Wiping cloth storage: Ok.
- Wiping cloths, used on food contact surfaces, are to be stored in a sanitizer at all times. Cloths are to be kept completely submerged in the sanitizer at all times..
- Change sanitizing solutions in sinks and buckets every couple of hours. Change sanitizing solutions in bottles daily. Use test strips to measure the concentration of sanitizer.
Note: Unused implements (ie: stored items) are required to be cleaned and disinfected prior to use!
- Food Storage: Ok. Ensure all items are stored in covered, food grade containers, off of floors.
- Sanitary Facilities: Ok.
- Chemical storage: Ok.
- Staff hygiene: Discussed.
- Sanitation: Ok. All items are to be stored in designated areas. Cleaning of "hard to reach" areas is to be conducted routiinely. (ie: Above oven, etc)
- Pest Control: Pest control monitoring is currently being conducted. Pest control reports are to be kept on site for review.
- Structurally: Facility in good repair. Effort is to be made to repair dry storage room wall.
- Meat slicer cleaning and disinfection reviewed.
- Ice machine cleaning and disinfection discussed. Monitoring is to be conducted on a routine basis.
- Garbage, Composting, Recycling and Oil Disposal: All items are to be kept stored in covered, rodent proof containers. No concerns noted this date.
- FoodSafe trained staff noted on site.
- Food Safety Plan and Sanitation Plans are to be kept on site. Staff training is required to be conducted. Generic flowcharts are posted on site. |