Main kitchen:
Coolers are at 4 C or colder. Temperature records are being kept.
Line cooler near ice machine in secondary cooking area is not used (only margarine at 4 C).
Cooking soup - >74 C.
Hot holding steam table is emptied and cleaned after lunch and re-filled, reheated before next service.
Hot holding cabinet - air temperature >60 C. Middle door handle is being repaired today - ok.
Cooling of hot foods - food is in shallow pans on ice and is meeting the quick cooling criteria (30 C measured in <1 hour).
Dented can of pineapple - return to supplier.
Dry storage - food is up off of floor and shelves are washable. Dry storage is well organized and clean.
All hand washing sinks have warm water, liquid soap, and paper towels in dispensers.
Non-latex disposable gloves are available.
Meat slicer is not in use today and is clean, including back of blade.
Wiping cloths are stored in a quats sanitizing solution - good.
Triple pot sink - 200ppm quats detected in sanitizing sink - good.
Commercial dishwasher 155 F wash (on gauge) and 180F final rinse water temperature (on gauge) and 160F (71 C) measured inside of the machine - good.
Temperature records for the dishwasher are being kept.
Room used to store extra non-food items - ok.
No signs of pests.
Staff have Food Safe - good. Note that Level 1 Food Safe certificates have a 5 year expiry and can be renewed prior to expiry.
***Meals on Wheels - food is prepared for Meals on Wheels program every Monday, Wednesday, and Friday. |