- Temperature Control: Monitoring required. Probe style temperature gauge on site.
- Mechanical Dishwasher: Low Temperature (chlorine): Ok. Ensure all food contact surfaces are washed and disinfected after use or on a timely manner.
- Wiping cloth storage: Discussed. Ensure all wiping cloths, used on food contact surfaces, are being stored in a sanitizer at all times. Cloths are to be kept completely submerged.
- Food Storage: Limit the amount of perishable food iitems being stored at room temperature. Small quantities - quick turnover discussed. All food items are required to be stored in covered, food grade containers.
- Sanitary Facilities: Ok.
- Chemical Storage: Ok.
- Sanitation: Acceptable. Improvements noted.
- Staff Hygiene: Discussed.
- Structural: Structural upgrades noted throughout facility. Continue efforts to keep all surfaces in good repair. No food contact with deteriorating prep surfcaes permitted. Cutting board use noted.
- Ice bin cleaning discussed.
- Garbage, Composting, Recycling and Oil storage: All items are to be kept stored in covered, rodent proof bins. Storage area is to be kept clean.
- Pest Control: Monitoring required.
- Food Safe trained staff on site.
- Food Safety Plan and Sanitation Plan: Information is to be kept on site for reference. Generic flowchart has previously been provided..
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