Note: restaurant likely to increase bakery area, and open for buffet style lunch. Plans required:
- floor plan including all dimensions, surfaces, equipment, and plumbing
- food safety plan including CCPs, monitoring actions, critical limits, and corrective actions
Hand sinks all equipped with liquid soap, paper towels, hot/cold running water
Walk in cooler 2C
**Please use covers on all food products once cooled
Prep coolers in kitchen all 4-5C
**Recommend turning down to be 2-3C at bottom, so top inserts maintain 4C while in use.
**Do not double stack inserts, as the air gaps minimize the cooling
**Do not store milk jugs in the open insert area as only the bottom of the product will remain cold
Standing cooler 3C
Freezers ranged from -11C to -18C
Dishwasher reached 50ppm chlorine sanitizer on rinse cycle
Quat sanitizer dispenser measured approximately 200ppm
**Records not on site for monitoring your equipment. Please use daily checks and keep on site for 3 months. These are to include all refrigeration temperatures, dishwasher, and sanitizer dispenser
**More sanitizer spray bottles required around kitchen and bakery areas
Bakery refrigerators both 4C
Bakery freezer -15C
General sanitation of facility good
No evidence of pests, however door sweep is required along back screen door. Also close up the vertical gaps between screen door and door frame. |