Routine inspection conducted and the following were noted at the time of inspection:
Broken and missing floor tiles in the kitchen area has been replaced.
All cooler units at 4C and equipped with thermometer.
Walk-in freezer at -15C.
Hot holding of potentially hazardous foods were at least 60C.
Final rinse temperature at plate level for high temperature dishwasher was at least 71C. Ensure to monitor dishwasher daily to ensure a final rinse temperature of 82C is achieved at the gauge or 71C at plate level.
All food items stored at least 6 inches off the ground and properly covered.
No pest activity noted.
Hand washing stations satisfactory.
The following requires monitoring:
Metal wire brush used for cleaning grills for the hamburger station. As wire brush material can fall off on the grill, ensure the grill is free of metal debris prior to use for cooking.
Review cooler procedure for large batches of soup and gravy. Once the liquid products are fully cooked, they should be portioned into large metal shallow trays, placed on the baking rolling racks, allow to cool to 20C in 2 hours, then relocated the rolling racks into the walk-in cooler, and allow to cool to 4C in 4 hours. Food products should not be cooled in large buckets as this is not a rapid cooling method.
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