Kitchen provides food for >50 independent living and for CCFL care facility (about 36 residents).
Coolers (walk in, beverage cooler, large 2 door cooler, single door cooler, and small cooler) air temperature measured at 4C/40 F or colder - good.
Temperature records are being kept for coolers.
Hot holding (soup and steam table - dinner) - food is at 60 C + - good.
Produce is washed in double prep sink (cleaned and sanitized) and salad spinner is used for lettuce.
No raw seafood items on menu. Reviewed hollandais sauce procedures - good. Served within 2 hours.
Food safety plan - food is served within 2 hours.
Reviewed eggs for omelettes and scrambled eggs - good.
Reviewed defrosting meats - storing in walk in cooler to defrost.
Storage of raw meats is separate and below ready-to-eat foods.
Dry storage room - good. Pest control monitoring is in place.
Manager has a valid Food Safe Level 1 (and 2) certificate.
Hand washing stations are at both entrances to kitchen and a hand sink is in the servery area. These have hot/cold water, liquid soap, and paper towels.
Wiping cloths stored in automatically dispensed sanitizer (cleaner/sanitizing product with test strips verifying that chemical is dispensed within required range).
Spray bottle to be re-labelled to show contents (label has become worn).
Reviewed procedures for cleaning and sanitizing meat slicer. Use a brush to get behind the blade.
Meat slicer used for slicing roast beef cooked on site and cheese.
Mechanical exhaust is professionally cleaned.
Commercial dishwasher has a warm water wash (about 150 F) and a final sanitizing rinse of 50+ ppm chlorine.
Double pot sink - see above.
Follow a written, routine cleaning schedule that includes behind equipment and cleaning hard to reach areas.
Garbage/recycling area - 2 doors. Inside door to kitchen has good seal. Pest control monitoring is in place in this area also.
Bistro not checked today.
Signature not required today.
Copy of report to be emailed to Manager. |