A routine inspection completed:
- Coolers 4C or colder; freezers -17C or colder; hot holding units 60C or hotter; and thermometers present.
- High temperature dishwasher had a rinse cycle of 80.7C at the plate's surface, as per min/max thermometer.
- Hand sinks stocked with liquid soap, paper towels, and running hot and cold water.
- Bleach sanitizer in spray bottles and cloth buckets had [Cl2] of 200ppm. Test strips present.
- General sanitation level is good. Great improvement in this area and good job in keeping up with the cleaning. Continue what you are doing and do not stop cleaning.
- Exhaust canopy is due for a professional servicing and cleaning. This has been scheduled to be completed next week.
- All foods stored in food grade containers; covered; date coded; foods stored in groups with raw proteins separate or below RTE foods; and all foods stored 6" off the floor on shelves, racks or platforms.
- No expired foods in use or for sale. FIFO rules being followed.
- Valid, FoodSafe certified staff present.
- All surfaces, containers, cookware and utensils in good working order.
- Metal plate screwed on the wall, beside the upright cooler int he 2-comp sink area, to cover a hole. No mice activity found in this area any more.
ACTION:
1) Purchase proper floor cleaner for a kitchen, as staff are currently using "powder laundry detergent" to clean the floor. Laundry detergent is used to clean cloths and does NOT have enough degreaser properties in the soap.
2) Clean the accumulated grease on the unused, second exhaust canopy. Suggest enquiring if the professional cleaners would do it for you, when they come next week. |