- Temperature Control: Monitoring required.
- Mechanical Dishwasher: High temperature = not tested this date.
-> Wiping cloth storage discussed. Wiping cloths are to be, completely submerged, stored in a sanitizer at all times. Monitor. Change solution routinely.
-> Ensure all food contact surfaces are being washed and disinfected after use or on a timely manner. All cleaned items are to be stored in a sanitary manner in order to prevent post contamination.
- Food Storage: No double stacking on food storage containers without the use of tight fitting lids permitted. Thawing, re-heating and cool down procedures discussed.
- Chemical storage: Ok. All spray bottles are to be clearly labelled.
- Sanitary Facilities: Ok.
- Staff hygiene: Reviewed.
- Sanitation: Foul odors emanating from grease trap/floor drains still noted. Inspect, clean and re-seal units asap.
- Ice bin cleaning/disinfection discussed.
- Garbage, Recycling and Composting Storage: All items are to be kept stored in covered, rodent proof containers.
- Pest Control: Monitoring required.
- FoodSafe trained staff on site.
- Food Safety Plan and Sanitation Plan are to be kept on site. Supplementary flow chart provided.
Facility is to be kept clean and organized at all times. All items are to be stored in designated areas.
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