Reviewed storage of food and safe defrosting of frozen food:
- To prevent microbial growth potentially hazardous foods such as meat products, cut vegetables, eggs and high moisture grains (soft noodles, soft rice) must be stored at 4 C or colder, unless
needed for immediate preparation.
- Frozen foods are to be thawed safely in a cooler unit at 4 C, in a clean sink under flowing cold water or using a microwave (small portions only).
Reviewed buffet food service:
- once served on display, leftover food product must be discarded and cannot be reused
Food utensils, food utensil storage trays, and magnetic knife strips observed in a sanitary condition.
- Ensure all food utensils are cleaned and sanitized after use and stored in a container / location that protects them from contamination before their next use
ACTION: provide a barrier between clean dish storage shelf and soiled dishware sorting area by dishwasher
All wiping cloth rags in use are to be stored in a container of sanitizer solution (200 ppm Quaternary Ammonia, to be verified by test strip).
Required premise cleaning conducted. Premise sanitation has been improved.
- Ensure premise cleaning is conducted on a daily basis to maintain premise sanitation and discourage pest activity.
ACTION: Ceiling panels and t-bar system impacted by fruit fly activity are sanitized with dilute bleach solution (100 ppm chlorine)
Shelving in walk-in cooler and dry storage areas have been adjusted to provide clearance from floor to all for premise cleaning.
Right food warmer repaired, temp 78 C
Pest control service has been updated to provide twice monthly servicing to address pest activity. Ensure all future corrective measures identified by pest control technician are implemented in a timely manner to maximize pest management efforts.
ACTION: Provide copy of updated pest control service agreement.
Closure Order complied with and now rescinded, premise may re-open when ready.
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