Follow up inspection:
-Bleach water (1 part bleach with 9 parts water) had been poured onto the peripheral floor areas with rodent droppings according to the Chef Instructor.
-Rodent droppings were still present however initially at the time o the follow up inspection.
-Rodent droppings were removed from the affected areas at the time of the inspection.
The following requires your attention:
1. Ensure that areas of the food premises are checked for signs of recent pest activity (rodent droppings, live/dead mice, holes, gnaw marks, ripped food packaging) at least twice per day (morning and end of day) and all areas affected with rodent droppings are adequately cleaned and sanitized and rodent droppings are removed immediately.
2. Permanently seal the two holes present in the room with the mop sink. The Principle mentioned that they will have this corrected.
3. Continue with the integrated pest control measures (protecting food contact surfaces from contamination, sanitizing preparation surfaces prior to use, maintaining a clean and dry facility, sealing holes/preventing entry points, and maintaining regular services by a professional pest control company) to eliminate and prevent rodents. |