Food Safe - see above.
Keep food safety plan and sanitation plan/cleaning schedule on site for review if needed.
Reviewed hot holding and reheating procedures (quickly reheat foods within 2 hours). If food temperature is below 60 C for more than 2 hours, discard food.
Today, hot holding is above 60 C and reheating is to 74 C - good.
Cooling - rice is being cooled on a shallow pan - good.
Soups, stews and sauces that are hot and will be stored cold are being cooled rapidly in a cold ice water bath - good.
Coolers (front bar cooler, back stand up cooler, 3 door stand up cooler, and line cooler) are all keeping food at 4 C or colder - good.
Hand washing sink in main kitchen has hot /cold water and liquid soap and paper towels in a dispenser.
Bar area hand sink - see above - correct by Oct 10/19.
Chlorine sanitizer is in spray bottle for use on equipment and counters/food contact surfaces after they have been cleaned (wash, rinse, sanitize, and air dry).
Commercial dishwasher has a final sanitizing rinse was 71 C measured inside of the machine (good) when the gauge read 88 C for the final rinse. Check this daily.
Keep items in back storage room up off of the floor to make cleaning and pest monitoring easier. |