A routine inspection was conducted:
- Walk-in-coolers 1C; raw egg cooler 4C; sandwich assembly cooler 4C; bottled drink cooler 4C; walk-in-freezers -18C or colder; hot holding units above 60C; thermometers present; and temps recorded daily.
- High temperature dishwasher had rinse cycle temp of 75.1C at the plate's surface, as per max/min thermometer.
- Quats sanitizer in spray bottle and cloth buckets had strength of 200ppm. Time written on buckets to remind staff when to change the solution.
- Foods stored in food grade containers; covered; labeled; date coded; foods stored in groups with proteins stored separately or below RTE foods; and foods stored 6" off the floor on shelves, racks, or platforms.
- No expired foods in use or food sale. FIFO rules being followed.
- General sanitation level is good, and improvement seen. A new schedule has been put in place where one staff member is designated to clean ("offline") for their whole shift. Hard to reach areas and detailed cleaning is done during this "offline" shift. Different machines, surfaces, and areas are assigned to staff each day. Therefore, there is a weekly rotating cleaning schedule occurring. Great job.
- Exhaust canopy is clean, it was done in March 2024. Next professional cleaning is due in March 2025.
- Little to no signs of pests. A few mice droppings still being found along the base of walls in the chemical storage area. Monthly pest company monitors for pests and tin trips placed in the premises.
- FoodSafe certified staff present, or those with an equivalent recognized course.
- Staff wear gloves; hair nets and clean uniforms.
- Handwashing sinks stocked with liquid soap, paper towels, and running hot and cold.
- A cup holder and dispenser was installed at the pick-up counter to prevent lids being handled by multiple patrons. The dispenser encourages patrons to only touch the cup lid they will use.
ACTION:
Still focus on scrubbing the walls behind and under sinks and prep tables; legs of equipment, prep tables, and shelving racks; and floors around legs/wheels of equipment, shelving racks, sinks, & prep tables. Especially in the front service area, as this area is very busy and more time needs to be dedicated to cleaning these areas/surfaces. Ensure "offline" shifts are equally assigned to do cleaning of the front service areas.
Continue to clean up the mice droppings on the floor in the chemical storage area with hot soapy water, and then sanitize. Ensure staff are also washing the baseboards on the walls to remove "scent trails" mice leave, from their body oils rubbing along the walls. Scent trails tell mice which routes are safe to travel. |