- Temperature Control: No concerns noted. Monitoring is required to be conducted. Gauges are noted inside refrigeration units. Internal temperature monitoring of cooked food items is to be conducted. "Probe style" thermometers are to be on site for use.
- Mechanical Dishwasher: High Temp: Ok.
- Ensure all food contact surfaces/implements are being washed and disinfected after use or on a timely manner.
- Wiping cloth storage: Ensure all wiping cloths, used on food contact surfaces, are being stored in a sanitizer. Limit the amount of cloths being used on site!
(Quats) - Use 200ppm Quats solution and make as per manufacturer's instructions. 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: As discussed - no double stacking of food storage containers is permitted when "saran wrap" is being utilized to cover food items. Ensure all food/ingredients are being stored in covered, food grade containers. No implements/utensils are to be stored in the orage containers.
- Sanitary Facilities: Ok.
- Chemical storage: To be stored in designated areas - away from food items.
- Staff hygiene: Discussed. (ie: Handwashing/glove use, etc.)
- Sanitation: Facility is to be kept clean and organized. All items are to be stored in designated areas. (ie: personal cell phones, pens, tape, etc) Routine cleaning of "hard to reach" areas is to be conducted. (ie: behind/under equipment, top of equipment, lower storage shelves, etc.)
- Pest Control: Monitoring is required to be conducted. Refer to notes under "Sanitation".
- Structurally: No Concerns noted.
- Meat slicer cleaning and disinfection discussed.
- Ice machine cleaning and disinfection discussed. A thorough cleaning/disinfection should be conducted yearly.
- Garbage, Composting, Recycling and Oil Disposal: All items are to be kept stored in covered, rodent proof containers.
- FoodSafe trained staff are to be on site. Expiration dates discussed.
- Food Safety Plan and Sanitation Plans are to be kept on site. Generic flowchart provided for reference.
|