A routine inspection was completed, the following observations were made:
- Coolers 4C; freezers -20C; and thermometers found in each cooler and freezer.
- Hand sinks stocked with liquid soap, paper towels, and running hot and cold water.
- Bleach sanitizer in spray bottles, and 3-comp sink for manual warewashing had [Cl2] of 200ppm.
- All foods stored in food grade containers; covered; labelled; foods stored in groups; and foods stored 6" off the floor on shelves or platforms.
- No expired foods in use or for sale. FIFO rules being followed.
- Proper labels found on packaged, retail foods from premises.
- Valid, FoodSafe certified staff present.
- General sanitation level is good, improvement noticed. All areas mentioned in the previous inspection have been cleaned and remain clean.
- No signs of pests. The back door has a screen door installed on it, so the back door can remain open.
- Staff are sanitizing dishware while manually washing in the 3-comp sink.
- The plastic sheet protecting the lower wall by the garbage can, in the front service area is changed daily. Food debris found on it, but only from today's service.
- The premises is more organized and there is less cluttered. Staff not stored packages of dry ingredients in storage bins with lids to encourage easy cleaning and protection from contamination.
NOTE: Foldable, cleanable, vinyl cushion found on-site for staff to sit on during breaks. This is allowed to remain, as it is cleanable and is not creating an environment that will attract or harbor pests.
ACTION: Rearrange coolers, freezers, and storage areas to clearly separate personal food & utensils from business food & utensils. This will prevent confusion. |