- Temperature Control: Monitoring required. Internal monitoring of cooked food items is to be conducted. Probe style temperature gauges are required to be on site.
- Mechanical Dishwasher: High temperature = Ok.
-> Ensure all food contact surfaces are being washed and disinfected after use or on a timely manner. All cleaned items are to be stored in a sanitary manner in order to prevent post contamination. (ie: Handles up)
-> Wiping cloth storage reviewed. Too many cloths noted. Limit the amount of cloths stored on site. Discard all the shredded cloths. Wiping cloths, used on food contact surfaces, are to be stored in a sanitizer at all times. Monitor/ Change solution routinely.
- Food Storage: All items are to be stored in covered, food grade containers. Storage containers are to be kept in good repair. Damaged containers are to be discarded. No double stacking of food containers, when saran wrap is being used to cover food items.
- Chemical storage: All items are to be stored in designated areas. Spray bottles are to be kept clearly labelled.
- Sanitary Facilities: Ok.
- Staff hygiene: Discussed..
- Sanitation: Facility is to be kept clean and organized. Cleaning of "hard to reach areas" (ie: along walls, under equipment, etc) is to be conducted routinely. All shelving is to be kept organized. All items are to be stored in designated areas. Any unused items are to be removed to free up space. Effort required prior to next inspection.
- Ice bin cleaning and disinfection discussed.
- Garbage, Recycling, Oil and Composting Storage: All items are to be kept stored in covered, rodent proof containers.
- Pest Control: Monitoring required.
- Food Safe trained staff on site.
- Food Safety Plan and Sanitation Plan is to be kept on site. Supplementary flow chart provided.
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