Reinspection based on previous Inspection Report.
- Wiping cloth storage. Too many cloths noted. Limit the number of cloths being used on food contact surfaces. Cloths are to be stored in a sanitizer at all times, completely submerged.
- Utensil storage info provided.
- Sanitation: Improved. Facility is to be kept clean and organized at all times. All items are to be stored in designated storage areas. Cleaning of "hard to reach" areas (ie: Behind/under equipment, etc) is to be done as required. Kitchen fan is to be kept clean.
- Pest Control: Ongoing monitoring program is to be in place. Sanitation is part of an effective rodent control program.
Notes:
- Temperature Control: Monitoring of all temperatures required.
- Mechanical Dishwasher: High Temp = Ok. All food contact surfaces are to be cleaned and disinfected after use or on a timely manner. (As discussed - spatulas/tongs, knives, etc.) All items are to be stored in a sanitary manner in order to prevent post contamination..
- Food Storage: Ok.
- Sanitary Facilities: Ok. Liquid soap/single use towels in dispensers are to be at all hand sinks. Kitchen hand sink is to be kept free of debris.
- Chemical Storage: Ok.
- Staff Hygiene: Discussed.
- Garbage, Recycling and Composting Disposal: Disposal room is to be kept clean and organized. All items are to be kept stored in covered, rodent proof containers.
- Ice Machine: Cleaning and disinfection discussed.
- Food Safe Trained staff on site.
- Corporate Food Safety Plan and Sanitation Plan isto be on site. All staff are required to be trained.
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