Operator has taken the Refresher Food Safe Level 1. Keep copies on site.
Keep copy of your Food Safety Plan on site.
Coolers are all at 4 C or colder - good.
Hot holding (soup, gravy, peas) are all at 60 C or hotter.
Foods are reheated to 74 C rapidly before hot holding.
Cooling - is done with a cold water bath to quickly cool.
Hand washing sink has liquid soap and paper towels in dispensers.
Keep copy of your Sanitation Plan and written cleaning schedule on site.
Quats sanitizer is automatically dispensed - 200ppm concentration detected - good. This can be used for tables, door knobs etc.
Wash, rinse, sanitize, and air dry food contact surfaces every 4 hours throughout the day as well as at the start and end of the day.
Commercial dishwasher has adequate hot wash water temperature and a final chlorine sanitizing rinse (50ppm detected on plate) - good.
Cleaning - see above.
Upstairs food storage - fridges and freezeres - air temperatures are satisfactory.
Storage room in back area (potatoes etc.) - ok.
Pest monitoring in place. |