Hand sinks supplied with liquid soap, paper towels, hot/cold running water
Coolers all 4C or less with exception of 2 compartment milk cooler - see above
Freezers functional, including outdoor 4 door machine (around side of building)
Discussed options with staff for storage of ice cream style scoop used for hot meat products. Scoop currently getting dipped in sanitizer (though debris remains). You may designate a clean storage area in the prep cooler, or keep it on ice to prevent bacterial growth.
Hot held products all >60C
Dishes manually washed, rinsed, sanitized.
Quat dispenser was dispensing at full heat (cannot be easily adjusted due to broken faucet handles - see above violation).
Use quats at 21C as per your Corporate Safety Plans
Test quats daily as this machine has been a problem in the past, and is critical to safe food handling
Use your daily logs to track testing
Acquire test strips and ensure staff know how to use them
Quats tested in various sanitizer buckets at 200ppm
**Note: iced capp blending wands must be washed, rinsed, and sanitized every 4hrs minimum. Just dipping in sanitizer after use will not break down or remove built up oils. Always clean at the end of the evening shift.
No evidence of pests |