A routine inspection was conducted, the following observations were made:
- Coolers 4C or colder; freezers -14C; thermometers present.
- Hand sink stocked with liquid soap, paper towels, and running hot and cold water.
- Grinder is washed and sanitized between different meats (chicken, lamb, beef), and after each customer. Soap, water and bleach used.
- General sanitation level is satisfactory. Improvement in the cleaning of the floors, walls, and shelving units is seen. Remind staff that hot water and soap SHALL be used all the time to clean all equipment and surfaces. Bleach is to be used after, to kill the germs.
- Floors have been filled and sealed with mortar. Walls have been repaired and painted.
- Display case inserts are washed and sanitized each day, when inserts and empty and prior to placing new product in them.
- Interior walls and shelving units in cooler are washed weekly.
- Door handles and exterior surface of walk-in-cooler and freezer doors & walls washed daily with soap and water.
- Cabinet has arrived, installation still to occur.
- No signs of pests.
- Back door is open, and a screen door is present. Repair the screen door as it is ripped and there is a bit hole which flies can enter.
- Meats are marinated for 12 hours (over night) and sold within 24 hours. |