A routine inspection was completed:
- Coolers 4C or colder; freezers -19C or colder; hot holding above 60C; thermometers present; and temps recorded daily.
- High temperature dishwasher had a rinse cycle temperature of 75C at the plate's surface, as per max/min thermometer.
- Hand sinks stocked with liquid soap, paper towels, and running hot and cold water.
- Quats sanitizer in spray bottles had strength of 200ppm.
- All foods stored in food grade containers; covered; date coded; foods stored in groups with raw proteins below and separate from RTE foods; and all foods stored 6" off the floor.
- No expired foods in use or for sale. FIFO rules being followed.
- General sanitation level is good. No signs of pests.
- All surfaces are in good working order.
- FoodSafe certified staff present.
ACTION:
- The dipper well water MUST be turned on at all times to ensure continuous, cold, clean water is storing the ice cream scoop. Turn the water on when you open.
- The soap dispenser, at the hand washing sink beside the ice cream freezer, must be placed right beside the water tap NOT beside the dipper well. Soap drips into the dipper well, which is storing utensils.
- The shelf and catch trays, under the flat grill, require to be cleaned as there is accumulated grease. Staff explained that it is done every Monday. |