Routine check of WokNRoll (including hot food, sushi, and Skyway sandwiches and salads).
Coolers - temperatures satisfactory with exception of one cooler - see above. Keep daily temperature records using accurate thermometers.
See above regarding accurate thermometers.
Freezers - in storage room - ok.
Hot holding - soup >60C, most food in steam table >60C. See above re sushi rice and food in shallow double pans. Check food temperatures.
Cooling hot food - discussed with food handlers. Food is to cool from 60-20C in 2 hours or less and 20-4C in 4 hours or less. Partially cover to let heat escape and then fully cover food.
Raw salmon is frozen - <-20C.
Food Safety Plan - provided information chart. Post. ***Provide food safety plan for sushi rice and raw salmon. Provide receipts for salmon.
Hand washing sink has hot & cold water, liquid soap, and paper towels in main kitchen and front area (sandwich prep). * Do not store dishes in hand sink.
Disposable gloves also worn - discard and wash hands frequently and when gloves are contaminated.
Staff on site states has Food Safe certificate. **Check expiry dates and renew before certificates expire. For FoodSafe Level 1, a Refresher course can be taken prior to expiry. Keep copies of certificates on site.
Chlorine is used to sanitize wiping cloths and food contact surfaces. Using 100ppm - good. Changing frequently throughout day.
* Wiping cloth used to wipe knives and cutting board to be sanitized.
Utensil cleaning - wash, rinse, sanitize (use 1 tsp bleach in 1 liter of water), and air dry. Poster is posted.
Cleaning - see above. This will help with your pest control program.
Copy of this report to be emailed to operator. |