Onsite Catering comppany.
- Temperature Control: No concerns noted this date. Monitoring is required to be conducted on site, including internal monitoring of cooked food items.
- Manual Dishwasher: Bleach on site.
- Ensure all food contact surfaces and implements are being washed and disinfected after use or on a timely manner. Cleaned items are to be stored in a sanitary manner. (ie: Higher shelving, upside down, etc)
- Wiping cloth storage: Discussed.
- Wiping cloths, used on food contact surfaces, are to be stored in a sanitizer at all times. Use 100 ppm bleach. Cloths are to be kept completely submerged in the sanitizer at all times.. 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: As discussed, no double stacking of food grade containers when "saran wrap" is being utilized to cover the food items. - Sanitary Facilities: Ok.
- Chemical storage: To be kept separated from food items.
- Staff illness/hygiene: Discussed.
- Sanitation: Facility is to be kept clean and organized. Store all items in designated areas. (ie: personal items off of prep lines, etc)
- Pest Control: Pest control monitoring is currently being conducted. No signs noted within this facility. Pest control reports are to be kept on site for review.
- Structurally: n/a.
- Meat slicer: n/a.
- Ice machine: n/a.
- Garbage, Composting, Recycling and Oil Disposal: All items are to be kept stored in covered, rodent proof containers.
- FoodSafe trained staff noted on site. Certificates/copies are to be kept on site for review.
- Food Safety Plan and Sanitation Plans are to be kept on site. Staff training is required to be conducted. Documents are on site.
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