A follow-up inspection was completed, the following observations were made:
- Rat droppings have been cleaned up in the dry storage room floor; on lower shelves of prep tables; and behind equipment. There are still rat droppings on the dry storage shelves.
- Washing of the walls behind and beneath equipment almost complete. Exterior surfaces of equipment have been cleaned, staff are just in the process of cleaning the grease off of the exterior surfaces of cooking equipment. The exhaust canopy has been scheduled to be professionally cleaned on July 18/22. Improvement seen in sanitation level but more work is required.
- The leaking pipe under the dishwashing sink was in the process of being repaired.
- There still is no running cold water exiting the designated hand washing sink. Staff are currently using a prep sink to wash their hands (liquid soap, paper towels, and running hot and cold water present).
- Holes found in corner of cupboard of the front service hand washing sink; hole found in the corner in the front service area; and openings along the base of the walls in the room storing the chest freezer.
ACTIONS TO COMPLETE
- Remove all items on the shelves in the dry storage room. Clean up all rat droppings, wash and sanitize all surfaces that have been in contact with the rat droppings.
- Purchase plastic bins with tight fitting lids, to store open food packages and containers of foods, in the dry storage room.
- Clean up any rat droppings found, wash and sanitize all surfaces that the droppings came into contact with.
- Fix the designated hand washing sink so it has running hot AND cold water, and it has liquid soap and paper towel dispenser installed beside it.
- Block all holes and openings in walls and cupboards, to prevent the entry and travel of rats. Use metal plates, wire mesh (1/4" of smaller), or tightly pack the hole with steel wool and then fill seal with expanding foam.
- Finish the thorough cleaning of the premises using cleaners specifically for kitchen use. Do NOT use cleaners for bathrooms or other non-food contact surfaces. Read the labels!!!
- Purchase/order commercial grade soaps, degreasers, and cleaners for commercial kitchens. Using cleaners for domestic kitchens (those purchased at retail stores) are NOT strong enough.
- Use bleach and water solution as a sanitizer in the kitchen. Fill spray bottles with 1 teaspoon of bleach in 500mL water (spray bottle). Change the spray bottles solution every 2nd day.
- Place wiping cloths in buckets of bleach and water solution. Add 1 Tablespoon of bleach in 4L of water (bucket). Change the bucket solution every 2 hours.
A follow-up inspection will be completed on July 19/22 to ensure all violations items have been corrected. |