Routine health inspection (meat and seafood departments, including retail area).
Coolers at 4 degrees C or less.
Freezers at -18 degrees C or less.
Food is protected from potential contamination. Raw animal products stored away from ready-to-eat foods.
Hot and cold running water, liquid soap, and paper towels in place for hand washing.
Three compartment sink method used for cleaning and sanitizing of equipment and utensils.
Quats sanitizer available at 200 ppm from wall-mounted dispensing units and in labeled spray bottles. Sanitizer test strips available.
Meat grinder stored in walk-in cooler and is disassembled, washed, and sanitized between different meat types. In-use equipment in processing area is cleaned and sanitized at least every four hours, or sooner.
No signs of pest activity observed at the time of inspection. Premises serviced by pest control technician on a routine basis.
Temperature logs maintained. Shellfish tags maintained for at least 90 days.
Note: Processing area ambient temperature slightly elevated at time of inspection (approx 12-13 degrees C). Ensure temperature is maintained at 10 degrees C or less. It was stated that meat remains in this area for no more than 30 minutes. |