- Temperature Control: No concerns noted this date. Monitoring is required to be conducted on site. Temperature logs noted.
- Mechanical Dishwasher: Hiigh Temp: 71.2 C
- Ensure all food contact surfaces and implements are being washed and disinfected after use or on a timely manner.
- Wiping cloth storage: (Quats) - Ok.
- Wiping cloths, used on food contact surfaces, are to be stored in a sanitizer at all times. Cloths are to be kept completely submerged in the sanitizer at all times..
- Change sanitizing solutions in sinks and buckets every couple of hours. Change sanitizing solutions in bottles daily. Use test strips to measure the concentration of sanitizer.
- Food Storage: Ok. Personal food items are to be stored separately, in a designated area/cooler. (ie: Rice - front prep line) Ensure all items are stored in covered, food grade containers, off of floors.
- Sanitary Facilities: Ok.
- Chemical storage: Ok.
- Staff hygiene: Discussed.
- Sanitation: High level dusting around ceiling vent/walls is to be conducted.
- Pest Control: Pest control monitoring is currently being conducted. Pest control reports are to be kept on site for review.
- Structurally: Facility in good repair. Effort is to be made to repair dry storage room wall.
- Meat slicer cleaning and disinfection reviewed.
- Ice machine cleaning and disinfection discussed. Monitoring is to be conducted on a routine basis.
- Garbage, Composting, Recycling and Oil Disposal: All items are to be kept stored in covered, rodent proof containers. No concerns noted this date.
- FoodSafe trained staff noted on site. Certificates/copies are to be kept on site for review.
- Food Safety Plan and Sanitation Plans are to be kept on site. Staff training is required to be conducted. Generic flowcharts are posted on site.
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