Routine inspection:
- baking, cooling, freezing, then packaging (frozen line).
- baking/assembling, packaging, some fresh items.
Kitchen for sandwich production: no longer in operation.
Main production area:
All hand sinks provided with liquid soap and paper towels.
Employees provided with clean lab coats, hair nets and beard nets (if applicable).
200ppm quats dispensed from chemical dispensing station in washdown room.
200ppm quats used to clean in place large items and non-moveable items.
Pan washer not available for use. Servicing required. Ensure it is capable of reaching at least 71 degrees C at the surface during the final rinse cycle. At this time staff are manually warewashing all pans a the 3 compartment sink.
Weekly pest control services in place.
Loading bay and storage areas clean and organized. All food products stored on pallets and shelves.
Temperature logs sheets maintained and available for review.
Freezer for finished products at -18 degrees C.
Walk in coolers on production floor for ingredient storage at or below 4 degrees C.
Lot/batch codes in place. Production logs maintained.
Metal detector or X Ray available for detecting foreign material.
New pie line (upstairs) equipment in place, construction still ongoing for office, staff lunch room, etc. No food production at this time, only trial phase.
Cake line (upstairs) construction still pending. |