Commercial grade kitchen consisting of a commercial double door upright fridge/freezer, commercial high temp dishwasher, double compartment sink, commercial stove/grill with a commercial vent hood and a handsink!
Notes/Reminders:
1. Temperature control: Monitor all cook/hold temperatures. Refrigeration units are to be maintained at or below 4 C. Recommend installation of temperature gauges inside refrigeration units. Freezers are to be maintained at or below -18 C. Internal temperature monitoring of cooked food items are to be conducted.
2. Mechanical/Manual dishwashing: Ensure all food contact surfaces are washed/sanitized after use. Wiping cloth storage/spray bottle solution discussed. (Sign provided) Bleach concentrations are noted on signage. Bleach is to be kept on site at all times. Wiping cloths, used on food contact surfaces, are to be store in a sanitizer at all times. Change routinely. Mechanical dishwasher is required to be operational as per manufacturers specs prior to use.
3. Food/Chemical Storage discussed. Keep Separated. Sore all items in designated areas. Store all food items in covered food, grade containers.
4. Sanitary Facilities: Single use towels and liquid soap, in dispensers, is required at handsink at all times.
5. Staff hygiene discussed. Ensure routine hand washing by all staff. No bare hand contact with cooked - ready to eat food items permitted.
6. Sanitation: Facility is to be kept clean and organized.
7. Routine pest control monitoring is required to be conducted.
8. Generic Food Safety Plan and Sanitation Plan provided. Danger Zone chart provided.
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