Routine check: Bakery and Deli, High Tea..
All coolers (walk-in, prep, display coolers) are at <4 C - good.
Sandwich prep/line cooler is well organized and clean.
Soup is made on-site: Reviewed quick cooling methods. An ice wand is used (60 - 20C in 2 hours or less, 20-4C in 4 hours or less)..
Reheating on stove (to 74 C). Today hot holding is >60 C - good.
Roast beef: made on-site. Keep batch/temperature records.
Hand washing stations (cooking area, deli area, washrooms) have liquid soap and paper towels. Gloves are also worn for sandwich prep.
Hand washing station by walk-in freezer - extra hand sink. Liquid soap is provided. Provide paper towels (extra are available).
Dishwasher has a chlorine sanitizing rinse.
Bleach is used for the meat slicer. Replace spray bottle as it is broken. Wiping cloth has chlorine sanitizer (>100ppm).
Reviewed procedures: Wash, rinse, sanitize, and air dry. Use 1 tsp fresh bleach in 1 litre water daily. This is done every 4 hours or more often.
A brush is designated to clean back of blade - good.
Copies of Food Safety Plan (from file) provided during inspection. If there are changes to the food safety plan (eg for roast beef), provide updated plans to me. |