A routine inspection was completed:
Response Kitchen
- 2x upright coolers 4C; upright freezer -18C; thermometers present; and temps recorded daily.
- High temperature dishwasher had a rinse cycle of 73.1C at the plate's surface, as per max/min thermometer. Temps recorded daily.
- Hand sinks stocked with liquid soap, paper towels, and running hot and cold water.
- Quats sanitizer in spray bottles had 200ppm strength.
- General sanitation level is good.
- No signs of pests. Weekly pest monitoring done by a professional company.
- All foods stored in food grade containers; covered; labelled; date coded; and foods stored 6" off the floor on shelves and in cupboards.
- No expired foods in use. FIFO rules being followed.
- Valid FoodSafe certified staff present, or they possess a recognized equivalent certificate.
- Valid health permit and decal posted.
Cross Roads Kitchen
- 3x upright coolers 4C; upright freezer -17C; thermometers present; and temps recorded daily.
- High temperature dishwasher had a rinse cycle of 71.6C at the plate's surface, as per max/min thermometer. Temps recorded daily.
- Hand sinks stocked with liquid soap, paper towels, and running hot and cold water.
- Quats sanitizer in spray bottles had 200ppm strength.
- General sanitation level is good.
- No signs of pests. Weekly pest monitoring done by a professional company.
- All foods stored in food grade containers; covered; labelled; date coded; and foods stored 6" off the floor on shelves and in cupboards.
- No expired foods in use. FIFO rules being followed.
- Valid FoodSafe certified staff present, or they possess a recognized equivalent certificate.
- Valid health permit and decal posted.
Dala Kitchen
- 2x upright coolers 4C; upright freezer -10C; thermometers present; and temps recorded daily.
- High temperature dishwasher had a rinse cycle of 76.2C at the plate's surface, as per max/min thermometer. Temps recorded daily.
- Hand sinks stocked with liquid soap, paper towels, and running hot and cold water.
- Quats sanitizer in spray bottles had 200ppm strength.
- General sanitation level is good.
- No signs of pests. Weekly pest monitoring done by a professional company.
- All foods stored in food grade containers; covered; labelled; date coded; and foods stored 6" off the floor on shelves and in cupboards.
- No expired foods in use. FIFO rules being followed.
- Valid FoodSafe certified staff present, or they possess a recognized equivalent certificate.
- Valid health permit and decal posted.
CCU Kitchen
- 2x upright coolers 4C; upright freezer -16C; thermometers present; and temps recorded daily.
- High temperature dishwasher had a rinse cycle of 78.6C at the plate's surface, as per max/min thermometer. Temps recorded daily.
- Hand sinks stocked with liquid soap, paper towels, and running hot and cold water.
- Quats sanitizer in spray bottles had 200ppm strength.
- General sanitation level is good.
- No signs of pests. Weekly pest monitoring done by a professional company.
- All foods stored in food grade containers; covered; labelled; date coded; and foods stored 6" off the floor on shelves and in cupboards.
- No expired foods in use. FIFO rules being followed.
- Valid FoodSafe certified staff present, or they possess a recognized equivalent certificate.
- Valid health permit and decal posted.
ACTION in ALL Kitchens
- Food Safety Binder reviewed and noticed the temperature recording sheets for the dishwasher has incorrect information. Revise the dishwasher temperature recording sheets in ALL kitchens to reflect correct information. The dishwasher is a "stationary rack, DUEL temperature" model, as per data plate on the Hobart dishwasher. The minimum wash temperature is 150F and the minimum rinse temperature is 180F. |