- Temperature Control: Temperature gauges are to be securely fastened inside all refrigeration units. Monitoring required. Temperature logs reviewed. Internal audits of cooked food items is part of an effective Foodsafety Plan. Compliance required.
- Mechanical Dishwasher: Low Temp - chlorine: Ok. Ensure all food contact surfaces are being washed and disinfected on a timely manner. (ie: tongs/spatulas/knives)
- Wiping cloth storage: Quat based sanitizer = Ok. Limit the number of cloths stored on prep lines. Cloths are to be kept completely submerged in the sanitizer solution. Monitoring required. Change routinely.
- Bar Glass Washer: Chemical additives are to be monitored on a regular basis.
- Food Storage: Discussed. Use of ice during food storage discussed. Limited cooling time. ie; Quick turnover and small quantiiies.
- Sanitary Facilities: Ok. Single use towels are not to be stored on kitchen prep lines.
- Chemical Storage: Ok. Spray bottles are to be kept clearly labelled at all times.
- Staff Hygiene: Discussed.
- Sanitation: Continue efforts to keep the facility clean and organized at all times. Establish cleaning schedules for all work areas. (ie: behind/under equipment, behind washing machines/freezers, freezer rooms, etc) Limit the amount of standing water on floors. Floor drains are to be kept clean. Cleaning of spills on walls, behind garbage containers, are to be cleaned daily.
- Pest Control: An active pest control program is being conducted. Records reviewed. Fruit fly control program is in place. Sanitation procedures discussed.
- Garbage, Recycling and Composting Disposal: Storage areas are to be kept clean and organized at all times. Storage bins are to be kept covered at all times. Garbage is to be removed nightly. Containers are to be kept clean.
- Ice bin cleaning and disinfection discussed.
- Meat slicer cleaning and disinfection: Discussed.
- Food Safe Trained staff on site.
- Corporate Food Safety plan and Sanitation Plan is on site. Staff are required to be trained accordingly.
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