Butcher shop, no foods cooked on site as there is no permit to do so-->no meats cooked/prepared on site for immediate consumption (ensure that the small grill that staff use for their own meals is kept in the back and stored away---as discussed, you need a permit if you wish to sample foods out and this will also involve further documentation such as a food safety plan)
Soap, paper towels, hot/cold running water available at handsinks
Quat spray sanitizer at 200 ppm, chlorine spray sanitizer (bleach) at 200 ppm chlorine residual
Meat grinders are taken apart daily, cleaned and sanitized in the 2 compartment sink with bleach/water. Bleach was available on site underneath the sinks.
All coolers at <4 deg C
All freezers at <-18 deg C
General sanitation good
No signs of pests during inspection
**Ensure the fly light trap is not near the vacuum packaging machine where meats are packaged as there is potential for flies to contaminate this machine surface/area. All fly traps should always be away from any food areas**
|