Time and Temperature Control
• Potentially hazardous food (PHF) is held at 4 deg C or less for cold holding and 60 deg C or above for hot holding.
• Ambient air temperature of all refrigerators and freezers is monitored with an accurate thermometer.
•Frozen foods held at -18 deg C or less.
• Left-over foods are reheated to a minimum temperature of 165 o F for 15 seconds before placing in hot holding. Hot holding units are NOT to be used to reheat potentially hazardous foods.
• Food is adequately cooled using proper cooling procedure as per food safety plan.
Temperature log available and up to date.
Protection from contamination
• Sanitizer buckets are set up (ensure each station has sanitizer buckets).
• Adequate sanitizer concentrations are maintained (200 ppm for Quat).
• High temperature dishwasher reached heat to the surface of the utensils at a temperature of at least 75.9 deg C.
• Utensils are air dried. Do not use cloth to dry dishes or utensils.
General Food Safety
All raw food is separated from ready to eat (RTE) or cooked food.
Ensure food is thawed using approved methods (submerged in cold water - changed every 30 minutes, inside walk-in).
Ensure food is stored at least 6 inches above the floor; more shelves to be installed
Chemicals/cleansers are stored away from food, food related supplies, and utensils; chemicals are clearly labeled for easy identification.
Physical Facility
All faucets/sinks are working properly with no leaks; stocked with liquid soap and paper towels.
Mop sink is free of clutter; mops are hanging to dry properly.
Personal items (jackets, purses, cell phones, keys, etc.) are stored away from food and utensils. Ensure to provide lockers for employee personal items.
All refuse, recyclables, and returnable’s are removed and disposed of in a sanitary manner as frequently as may be necessary to prevent the creation of a nuisance.
Pest control monitoring in place
Administrative
Health Permit hand delivered at time of inspection. Please post in a conspicuous manner.
Public restrooms are available for customers if seating area is provided.
Note: Splash guard divider to be installed between mop sink and prep area
Take Out Area (bakery):
hand sinks in good working order; stocked with liquid soap and paper towels
refrigeration units at 4 deg C or less
temperature log available - ensure to update |