- Temperature Control: Temperature monitoring is required to be conducted.
- Front prep cooler requires defrosting. Maintain at or below 4 C prior to storage of any perishable food items.
- Mechanical Dishwashers:
- Bar glasswasher: (low temp) iodine
- Kitchen glasswasher: (low temp) chlorine
- Manual Dishwashing: Quats: Ok.
- Use 200ppm Quats/100 ppm chlorine solution and make as per manufacturer's instructions. Change sanitizing solutions in sinks and buckets every couple of hours. Change sanitizing solutions in bottles daily.
Use test strips to measure the concentration of sanitizer.
- Ensure all food contact surfaces/implements are being washed and disinfected after use or on a timely manner. (ie: 3-4 hours)
- Wiping cloth storage: Wiping cloths, used on food contact surfaces, must be stored in a sanitizer at all times.
- Food Storage: Stock dating/rotation discussed. (ie: First In - First Out)
- Sanitary Facilities: Ensure single use towels, in dispensers, is kept at kitchen handsink.
- Chemical storage: Keep separated from food items. Spray bottles are to be kept clearly labelled.
- Staff illness/hygiene: Discussed.
- Sanitation: Ok.
- Pest Control: Monitoring is being conducted. An on site pest control program is in place. Reports are to be kept on site for review. Enusre recommendation s from the service provider is being reviewed.
- Structurally: No concerns.
- Vegetable Slicer cleaning, disinfection and storage discussed.
- Garbage, Composting, Recycling and Oil Disposal: All items are to be kept stored in covered, rodent proof containers.
- FoodSafe trained staff are required to be on site. Expiration dates discussed.
- Food Safety Plan and Sanitation Plans are to be on site and updated based on menu item changes. Generic Flowchart provided. |