A routine inspection was conducted, the following observations were made:
- Coolers below 4C; freezer below -18C; thermometer present; and temps recorded daily.
- Hand sinks stocked with liquid soap, paper towels, and running hot and cold water. Ensure all hand sinks are accessible at all times, there shall NOT be any items or trolleys blocking access to the sink.
- Quats sanitizer was 200ppm, and test strips present.
- Improvement in sanitation level observed. Possibly due to decrease in food processing of baked goods on-site, little to no dry ingredients (flour, sugar, etc.) in use.
- No signs of pests. Fly lights present and away from food processing areas.
- High temperature dishwasher present, but not turned on at time of the inspection. Dishwasher only used from 5am-11am when production of baked items being done. The remainder of the day is spent packaging, cutting or decorating.
- Foods stored in food grade containers; covered; labeled; date coded; foods stored in groups; and foods stored 6" off the floor on racks, platforms or shelves.
- No expired foods in use or for sale. FIFO rules being followed. |