- Temperature Control: No concerns noted this date. Monitoring is required to be conducted on site. Temperature audits reviewed.
- Mechanical Dishwasher: High Temp: OK.
- Ensure all food contact surfaces and implements are being washed and disinfected after use or on a timely manner.
- Cloth towels are not permitted for use in kitchen prep areas.
- Wiping cloth storage:
- Wiping cloths, used on food contact surfaces, are to be stored in a sanitizer at all times. Cloths are to be kept completely submerged in the sanitizer at all times.
- Use 200ppm Quats 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.
- Food Storage: Ok.
- Sanitary Facilities: Acceptable.
- Chemical storage: Spray bottles are to be kept clearly labelled. Stored away from food items.
- Staff Illness/hygiene: Discussed.
- Sanitation: All items are to be stored in designated areas. (ie: Pens/binders, etc.)
- Pest Control: Pest control monitoring is currently being conducted. Pest control reports should be kept on site for review.
- Structurally/Equipment: Older facility. Continue efforts to keep all surfaces in good repair. (ie: damaged walls/broken floor tiles, etc)
- Meat slicer cleaning and disinfection discussed.
- Garbage, Composting, Recycling and Oil Disposal: All items are to be kept stored in covered, rodent proof containers. No concerns noted this date.
- FoodSafe trained staff noted on site.
- Food Safety Plan and Sanitation Plans are to be kept on site. Staff training is required to be conducted.
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