Observation: Two out of four prep coolers are running above 4 Degree Celsius. The cooler near the grill measures around 9 degree Celsius. One of the prep cooler is running at 12 Degree Celsius. The internal temperature of cheese 11.4 Degree Celsius.
Corrective Action: The food in these coolers was discarded. These coolers must not be used until fixed to enable them to maintain less than 4 Degree Celsius.
Observation: Thawing is being done at the room temperature. At the time of this inspection fries, burger patties, fish, and meat were observed being thawed at the room temperature.
Corrective Action: Thawing must be done at the refrigeration temperatures.
Observation: Two hand washing stations are being used for other purposes. At the time of this inspection one of the hand washing station had an empty bucket and the other one had a meat bucket sitting in the sink.
Corrective Action: All the hand washing stations should be accessible all the times.
Observation: Temperature records are not up to date. No corrective actions are being taken even when the monitoring indicates a violation of the critical limit. The temperature of the prep cooler near the grill was recorded at 9.3 Degree Celsius with no corrective actions taken.
Corrective Action: Temperature records must be maintained. The corrective actions must be taken and recorded whenever the monitoring indicates a variation from the critical limit.