Commercial grade kitchen consisting of a prep sink, , commercial high temp dishwasher, a handsink, 2 upright fridges, a chest freezer, an upright freezer and a commercial stove/grill with a commercial canopy.
Notes/Reminders:
1. Temperature control: Monitor all cook/hold temperatures. Refrigeration units are to be maintained at or below 4 C. Recommend installation of temperature gauges inside refrigeration units. Freezers are to be maintained at or below -18 C. Internal temperature monitoring of cooked food items are to be conducted.
2. Mechanical/Manual dishwashing: Dishwasher is to be functioning according to manufacturers specifications prior to any use. Ensure all food contact surfaces are washed/sanitized after use. Wiping cloth storage/spray bottle solution discussed. (Sign provided) Bleach concentrations are noted on signage. Bleach is to be kept on site at all times. Wiping cloths, used on food contact surfaces, are to be store in a sanitizer at all times. Change routinely.
3. Food/Chemical Storage discussed. Keep Separated. Sore all items in designated areas. Store all food items in covered food, grade containers.
4. Sanitary Facilities: Single use towels and liquid soap, in dispensers, is required to be provided at handsink, at all times.
5. Staff hygiene discussed. Ensure routine hand washing by all staff. No bare hand contact with cooked - ready to eat food items permitted.
6. Sanitation: Facility is to be kept clean and organized.
7. Routine pest control monitoring is required to be conducted.
8. Generic Food Safety Plan and Sanitation Plan provided. Danger Zone chart provided.
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