A routine inspection was completed:
- Cooler 4C; freezer -20C; and thermometers present.
- Hand sink stocked with liquid soap, paper towels and running hot and cold water.
- High temperature dishwasher had a rinse cycle temperature of 71C at the plate's surfaces, as per max/min thermometer.
- Saber Vert2Go sanitizer (8% HP) present for sanitizing surfaces.
- No expired foods in use or for sale. FIFO rules being followed.
- Renovations completed to kitchen. New cupboards and walls have been painted or covered with tiles. All surfaces are durable, smooth, level, sealed and cleanable.
- General sanitation level is good. No signs of pests.
- Valid, FoodSafe certified staff present during events (2 staff members).
ACTION:
- Keep a copy of valid FoodSafe certificates on-site, so staff can produce them when asked by your EHO.
- Do NOT use a cloth towel to dry hands after washing hands. Cloth towels allow germs to grow on it, as it sits at room temperature. ONLY use paper towels to dry hands.
- Place designated hand soap dispenser and paper towels dispenser at the handwashing sink. Ensure the dispensers are kept full at all times.
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