Routine inspection with the presence of the general manager from warehouse.
- General sanitation was OK.
- Walk in cooler, service cooler, display cooler temperature < or = 4C.Thermometer available in the units.
- Walk in freezer, upright freezer temperature satisfactory.
- In store packaged Chicken placed on the bottom level of display cooler to prevent cross-contamination- Excellent!
- 2-compartment sink available for cleaning equipment.
- 100ppm bleach for sanitizing surfaces and equipment.
- Checked top compartment of the meat cutter, no food debris built up.
- No flies or rodent activities observed during inspection.
- Always has more than 1 FOOD SAFE level 1 staff on duty.
Note:
1. Cleaning and sanitation required improvement in some areas, such as Magnetic strip, insight walk in cooler, cutting boards.
2. No clutters inside the meat facility. For example, Used cardboard box has to be discarded.
3. Make sure staff use bleach to sanitize the food contact surfaces every 2 hours or more frequently. |