A routine inspection was completed:
- Coolers 4C or colder; freezers -20C or colder; hot holding units above 71C; thermometers present; and temps recorded daily.
- High temperature dishwasher had a rinse cycle temperature of 76.9C at the plate's surface, as per max/min thermometer.
- Hand sinks stocked with liquid soap, paper towels, and running hot and cold water.
- Bleach sanitizer in spray bottle and cloth bucket had [Cl2] of 200ppm.
- All foods stored in food grade containers; covered; date coded; foods stored in groups with raw proteins separate from RTE foods; and foods stored 6" off the floor.
- No expired foods in use or for sale. FIFO rules being followed.
- Proper cooling techniques used to cool down cooked chicken. Chicken removed from the oven, chicken placed in a bus pan in a single layer, and allowed to cool to room temperature (within 2 hours) prior to covering and placing in the cooler.
- General sanitation level is good. The exhaust canopy is clean and absent of debris. The area around the upstairs dough sheeting machine is being kept clean on a daily basis. Great job.
- Valid, FoodSafe certified staff present.
- Valid health permit and decal posted.
- Active pest control monitoring system in place. All actions are being taken to eliminate the mice, continue what you are doing. A few droppings in the basement around the upright freezer (beside the stairs), and on the lower shelves across from the dry seasoning bags.
ACTION
Routinely inspect food containers and lids for damage (cracks, chips, melted, etc.). Throw away any damaged containers, lids or utensils as they are no longer cleanable and pieces of plastic could break off and fall into food.
Notify your pest control company of the areas where mice activity is being seen, and place traps in these areas.
Clean up the droppings, then wash all surfaces that came into contact with the droppings with hot soapy water and then sanitize with a bleach-water solution. |