Routine inspection of Church Kitchen conducted with operator Matthew on site
-Walk in cooler (shared with a vendor storing apples): 3 deg C
-Upright Blue Air Cooler: Left side is for Neat's Treats vendor, right side is used for church members only (private use)
-There is another room beside the main kitchen that has some prep tables, a 3 compartment sink, a handsink, and the following equipment:
4 chest freezers and an upright freezer: all at <-18 deg C
Regarding this extra prep room, discussed the following with operator:
1) This room is not approved for any food prep yet
2) Submit floor plan drawing of this room with layout of equipment
3) Install soap/paper towel dispenser at handsink
4) Obtain health approval before allowing vendors to use this room as an extra prep area. Please note that health approval does not exempt you from obtaining approval from other agencies.
-Dry storage area ok
-High temperature dishwasher achieved 77 deg C on rinse cycle at dish level
-Quat sanitizer at 200 ppm Quats
-General sanitation good
-No signs of pests
-Foodsafe certified staff was on site, foodsafe certificates kept in a binder
-Submit updated food safety plan for frozen zucchini/vegetable soups/stews/etc.
Thank you.
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