Hand sink supplied with liquid soap, paper towels, hot/cold running water
After leaving thermometers in cooler for duration of inspection:
***Display (dessert) cooler 10C
Walk in cooler 3C
Prep cooler
- top 8C - 9C
- bottom 6C
***As discussed, this machine (even when in use) must be able to maintain product temperature of 4C or below. This means for this style of system, the bottom should remain around 2-3C, while the top can maintain 4C. Speak with your refrigeration technician and adjust/ repair as needed to maintain safe temperatures throughout the day.
Drinks cooler 4C
Hot held rice 60C
Standing freezers -15C and -12C
Chlorine sanitizer found in rag bucket and spray bottle at 100ppm and >200ppm respectively. Spray bottle needs to have 5ml of bleach for every 1 litre of water
**Never store your utensils in the crack between the sink and the wall. Use a knife holder or magnetic strip
Meat slicer found used. Open up, wash, rinse, and sanitize before the food debris dries on.
General sanitation satisfactory. No evidence of pests |