No changes to operational procedures or services provided.
- Menu: Prepackaged, nonperishable snacks and alcoholic beverages.
- Months of operation: (September - March)
Notes:
- Temperature Control: Ensure all refrigeration units are maintained at or below 4 C. Gauges are to be monitored.
- Mechanical Dishwasher: Ensure operation is according to manufacturers specifications. Service tech routine site visits. All food contact surfaces are to be washed and disinfected after use.
- Wiping cloth storage discussed. Use 100 ppm bleach - 30 ml (2 tablespoons) of 5% unscented bleach in 4.5 litres (1 gallon) of water.
- Sanitary Facilities: Liquid soap and single use towels, in dispensers,are to be kept at the hand sink at all times.
- Staff Hygiene: Ensure routine hand washing by all staff. No bare hand contact with "ice" permitted.
- Sanitation: Ensure all spills/drip trays, etc are cleaned up as soon as possible.
- Garbage: All garbage, recycling and composting is to be stored in covered, rodent proof containers. Remove nightly.
- Pest Control: No signs noted this date. |