Routine inspection conducted. Meat area consists of food preparation area, chicken rotisserie cooking area, meat processing / cutting area, and deli processing room.
1. Temperatures
- All cooler compartments are maintained at 4C or less; primary walk-in cooler at 1C
- Display cases at 4C or less throughout, monitored by electronic monitoring system
- Hot-holders keep rotisserie chicken at temperature of approximately 62C
2. Meat Cutting Area
- Hand wash station adequately stocked with hot/cold running water, liquid soap, single-use paper towels
- Meat cutting area is generally in sanitary condition
- Sanitizing pails are all present and at ~ 200 ppm quats
- Sanitizer is dispensed at 200 ppm quats, 3 compartment sink ready and organized for proper warewashing
- Work surfaces are well maintained
- Bandsaw, grinders, and tenderizer were recently used. Staff were able to demonstrate proper and efficient disassembly of bandsaw / grinder / tenderizer components. Managers conduct audits of each piece of equipment at the end of the day to ensure that it has been properly sanitized - good
- Reminder: Keep stagnant water off the floor by routinely removing it (back corner of meat area near sink)
3. Rotisserie Chicken Area:
- Blast chiller present at ambient temperature of approximately 32F. Unit has probe thermometer monitoring system to verify cooling (60C to 20C within 2 hours, 20C to 4C within 4 hours)
- Area is in sanitary condition, hand wash station adequately stocked
- All items are neatly organized and stored at least 6" off the floor
4. The following require your attention:
- Adjust your mixer valves so that they release warm water for comfortably hand washing. Mixer valves are inconsistent at the moment: hand wash station in the meat processing / cutting area is too hot, as well as the one in the deli processing room
- EcoLab "spray" dispenser releases quats at 400 ppm, when it was agreed that the standard for food contact surfaces is 200 ppm. Technician has been called to address this. Follow-up inspection to occur on Monday |