- Temperature Control: No concerns. Gauges noted. Monitoring is required to be conducted.
- Manuall Dishwashing: Signage provided. Ensure all food contact surfaces are washed/sanitized after use. Items are to be kept stored in a sanitary manner in order to prevent post contamination. (ie: racks - higher shelves. )
-> Wiping cloth storage discussed. Cloths are to be stored in a sanitizer, completely submerged, at all times. Quat sanitizer noted. Use test strips to measure the concentration of sanitizer.
- Food Storage: All items/ingredients are to be stored in covered, food grade containers. Perishable food items are not to be stored at room temperature for greater than 2 hours. Cool down procedures are to be reviewed.
- Chemical storage: Ok. Separated from food items.
- Sanitary Facilities: Single use towels are to be kept inside dispensers.
- Staff Hygiene: Discussed.
- Sanitation: Cleaning of hard to reach areas (ie: below/under equipment, behind freeezers, etc) is to be conducted on a regular basis. Remove all unused items to free up space.,
- Ice bin cleaning/disinfection discussed.
- Garbage, Recycling and Composting Storage: Items are to be kept stored in covered, rodent proof containers.
- Pest Control: Monitoring is required to be conducted.
- Food Safe trained staff is required to be on site at all times.
- Food Safety Plan and Sanitation Plan are to be kept on site. Generic copy provided.
|