Meat:
Room operating between 4C and 10C
Hand sink supplied with liquid soap, paper towels, hot/cold running water
Species separation provided - beef on one side, pork on another.
Clean in place machines are done every 4 hours if used throughout the day. Small parts are washed in the 3 compartment sink, while a mobile hose is available with chemical mixing capabilities.
**Please check that your mobile quat sanitizer spray hose dispenses 200ppm. Recommend filling a small container, allowing it to settle, then measuring with available test strips
Walk in cooler -1C to 0C
Reach in coolers ranged from 0C to 4C
Temperatures are done every 2 hours on "floor walk"
Records on site, and well maintained
General sanitation good
Deli:
Separate "raw" room used for different species prior to chicken handling. Wash, rinse, and sanitize implemented between species
**Please move machine away from hand sink for easy access
Hot held chickens measured well above 60C at time of inspection
Chickens held for maximum 2hrs in hot holding unit, then blast cooled.
Blast cooler has internal probe, cooling temperatures monitored and recorded
Cook temps checked per rack, in 2 different locations of the roasted chicken (when whole)
All hand sinks supplied with liquid soap, paper towels, hot/ cold running water
Deli prep:
The only raw product that passes through this room is sausage. They're done either first or last thing, and not at the same time as ready to eat products
3 comp sink sanitizer measured at 200ppm
General sanitation excellent
Cold storage reach in 2C, sausage/ pizza cooler 3C |