A follow-up inspection was conducted, the following observations were made:
- Walls and ceiling have been cleaned, but a few areas still have cobwebs and food stains. Professional cleaner coming in at the end of the week.
- Bleach present for sanitizing in spray bottles. Train all staff so they mix 1tsp. of bleach in 500mL of warm water. A fresh solution shall be mixed up each day of use.
- The designated hand sink is stocked with liquid soap, paper towels, and running hot and cold water.
- Repairs have been started to the damaged walls in kitchen. Finish the repairs by filling all dents and scrapes, sanding, and repainting. Install coving along the base of all walls.
- Door frame has been installed and the surface is sealed and cleanable.
- Professional exhaust hood cleaners have been scheduled to clean the exhaust hood, and fire safety company has been scheduled to check all fire extinguishers and the fire suppression system in the exhaust canopy.
- All damaged utensils and equipment have been discarded.
- The upright, double door cooler temperature ranged from 8C-12C. Staff confirmed that no perishable items will be stored in the cooler as it will only be used to produce sourdough bread. The yeast and dough is stored in the cooler during the rising process. A sign shall be posted on the cooler door stating that only bread products/production shall be stored in the cooler, NO perishable items.
- Wedding bookings are no longer being taken at this time. Weekly, private meetings occurring throughout the year at this time.
- Discussed the production of bread and fermented butter with production staff. A starter culture is placed in whipping cream and fermented for about 12 hours at room temperature. The mixture is then whipped in a mixer to make butter, the buttermilk is poured off and used as the starter culture for the next batch. The starter culture and butter is stored in the fridge. A sample of the butter requires to be tested for pH and Aw to determine if it is perishable. |