- Temperature Control: Monitoring required. Gauges noted. Monitoring of internal cooked temperatures discussed.
- Manual Dishwashing: 4 Step Method. Sign posted. Chlorine sanitizer on site. Ensure all food contact surfaces are being washed and disinfected after use or on a timely manner. (ie: 3-4 hour intervals) Items are to be air dried and stored in a sanitary manner.
-> Wiping cloth storage reviewed. Ok. Limit the amount of cloths being used. Cloths, used on food contact surfaces, are to be kept stored in a sanitizer at all times. Too many cloths noted.
- Food Storage: Refer to Violation Notes.
- Chemical storage: Ok.
- Sanitary Facilities: Ok.
- Staff hygiene: Discussed.
- Sanitation: Cleaning of "hard to reach" areas (ie: behind freezer, behind/around cooking equipment, shelves, etc.) are to be conducted routinely.
- Ice bin cleaning and disinfection discussed.
- Meat slicer cleaning and disinfection discussed.
- Sushi Safety discussed.
- Garbage,Recycling and Composting Storage: All items are to be kept stored in covered, rodent proof containers.
- Pest Control: Monitoring required. As discussed, Sanitation is part of an effective rodent control program.
- Food Safe trained staff on site.
- Food Safety Plan and Sanitation Plan to be kept on site for review. generic template posted.
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