- Temperature Control: Monitoring being conducted. Temperature logs reviewed. Internal monitoring of food items in the Hot Holding cases have been reviewed. Ensure probe style gauges are on site and being utilized by all staff.
- Mechanical Dishwashing: High Temperature = Ok.
- Ensure all food contact surfaces are washed and disinfected after use or on a timely manner. (ie: 3-4 hours) All implements are to be kept stored in a sanitary manner. (ie: clean storage containers - handles outward/knife storage holders)
- Wiping cloth storage: Corporate policies and procedures are to be reviewed by all staff. Corporate policy is to be kept on site for review.
- Food Storage: Inserts in prep lines are to be kept fully stocked. Thawing procedures for food items are to be reviewed by staff. Extra shelving in deli coolers are recommended to be provided to keep all food items separated.
- Sanitary Facilities: Ok.
- Chemical Storage: Ok.
- Staff Hygiene: Reviewed.
- Pest Control: An active pest control program is in place. Monitoring conducted. No signs noted this date.
- Oven cleaning discussed.
- Meat slicer cleaning and disinfection reviewed.
- Garbage, Recycling and Composting Storage: Ensure all items are being are being stored in covered, rodent proof containers.
- Sanitation: Maintain routine cleaning schedules, including "hard to reach" areas. (ie: behind/under equipment, etc). All items are to be stored in designated areas. Prep lines and storage areas are to be kept free of miscellaneous debris. (ie: Parts, etc) Remove all/any unused/unwanted items.
- Structurally: Deteriorating surfaces noted. (ie: Damaged/rusting walk in cooler shelves, broken/damaged wall tiles, discolored ceiling tiles, etc.)
- Food Safe trained staff on site.
- Corporate Food Safety Plan and Sanitation Plan is to be on site for review.
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