- Strongly recommend restarting the daily temperature monitoring of all coolers and freezers
- Ensure that cloths that are in use are replaced or washed and sanitized often (at least once every two hours)
General observations:
√ Coolers ≤4°C, Freezers ≤ -18°C, Hot holding ≥60°C
√ Good food storage practices noted such as raw meat stored separate from all other foods, all products covered
√ Food up off floor ≥6”, good stock rotation noted
√ Hand wash stations fully stocked with hot and cold running water, liquid soap and paper towel
√ Bleach sanitizer available at 100ppm in spray bottles
√ High temperature dishwasher sanitizing at ≥71°C
√ Two compartment sink stocked with dish soap, sanitizer, hot and cold running water
√ Equipment appeared to be in good working order
√ General sanitation and maintenance is very good
√ No signs of pest infestation noted
√ Thermometers present
√ Staff with FoodSafe (or equivalent) present, certificates posted on wall
√ No concerns with staff hygiene or food handling noted during inspection
√ Permit posted in visible location |