Observation: (REPEAT): The food slicer had been put away without proper cleaning.
Corrective Action: The food slicer should now and routinely be thoroughly cleaned. It should also be cleaned at least once every four hours during regular use.
Observation: (REPEAT): Floor areas beneath work equipment and in more difficult to reach areas are in need of cleaning.
Corrective Action: These areas should now and routinely be thoroughly cleaned including the floor drain grate covers and ensure that the floor drains are routinely flushed through for good working.
Observation: (REPEAT): The ice making machine had mold and slime build up on some of the internal parts of the ice cabinet.
Corrective Action: This should now and routinely be thoroughly cleaned.
Observation: Day/date labeling of prepared/thawed foods was not consistently being carried out.
Corrective Action: In line with good HACCP practices for good stock control and food status awareness, day/date labeling should be consistently carried out.
Observation: Opened packets of food were not adequately protected from contamination.
Corrective Action: Opened foods should be stored in food grade containers with fitted lids.
Observation: Sanitizer for cleaning food contact surfaces was not readily available at food work stations.
Corrective Action: In line with good HACCP practices, sanitizer stations should be provided at each food handling/prep work station. Sanitizer concentration should be monitored to ensure adequate for the purpose.
Observation: The left hand door edge seal of the vegetable fridge is damaged and difficult to clean.
Corrective Action: This should now be replaced.
Observation: The tiles to the wall adjacent the pasta fridge are missing/damaged making the area difficult to clean.
Corrective Action: These should now be replaced/repaired leaving a smooth, cleanable and impermeable surface.
Observation: The wash hand basin within the men's staff washroom is damaged.
Corrective Action: This should now be replaced.
Observation: The floor of the walk-in cooler is now rusting and difficult to clean effectively.
Corrective Action: The floor should now be resealed or replaced.
Observation: (REPEAT): Temperature records were not being consistently recorded.
Corrective Action: In line with good HACCP practices, temperature records of temperature control equipment should be routinely monitored and recorded.
Observation: (REPEAT): Thermometers were not provided in each refrigerator/freezer.
Corrective Action: Thermometers should now be provided.