A routine inspection was completed:
- Walk-in-cooler 4C; front dairy cooler 4C; cook-line assembly cooler 4C; cook-line upright cooler 4C; chest freezers -18C or colder; upright freezer -21C; hot holding units above 60C; and thermometers present.
- High temperature dishwasher had rinse cycle temperature of 78.1C at the plate's surface, as per max/min thermometer.
- Hand sinks stocked with liquid soap, paper towels, and running hot and cold water.
- Bleach sanitizer in spray bottles had [Cl2] of 200ppm.
- New all purpose cleaner "Econo-Clean" (distributed by Econo-Chem) is being used on food contact surfaces and as dishwasher soap. Unsure if it is safe to be used on food contact surfaces, as the product info doesn't state this. Research into the product to be done to ensure it is safe to be used on food contact surfaces.
- Dirty wiping cloths stored in a bucket of sanitizer during the day, [Cl2] was above 200ppm.
- All foods stored in food grade containers; covered; labelled; date coded; foods stored in groups; raw proteins stored below RTE foods; and all foods stored 6" off the floor on shelves, racks, and platforms.
- No expired foods in use or for sale. FIFO rules being followed.
- General sanitation level is good. Exhaust canopy was professionally serviced in June 2024, next service is due in December 2024.
- No signs of pests.
- The back door is sealed and there are no gaps which could allow pests in.
- Valid, FoodSafe certified staff present. Owner and one chef possess the certificate (expires in 2024). Ensure you refresh your certificate PRIOR to it expiring this year.
- All equipment in good working order.
ACTION:
- Save money and develop a plan to replace the flooring in the front kitchen/cook-line area, as the linoleum is damaged and it is difficult to clean. |