Observation: A better system needs to be in place for monitoring the concentration of disinfectants used on the premise. It was noted during the inspection that the sanitizing solutions in cleaning buckets measured a concentration of zero.
Corrective Action: Test strips should be kept on site for chlorine and quatz sanitizers and staff should be properly trained on what concentrations are required to achieve adequate sanitization of surfaces: 200ppm quatz and 100ppm chlorine minimum. All buckets of sanitizing solution should be large and deep enough to fully submerge any wiping cloths stored therein and these buckets should be emptied and refilled with fresh solution every 2 hours minimum.
Observation: There are no temperature records kept on site for the refrigeration and freezer units.
Corrective Action: Daily monitoring of these units should be conducted and temperatures must be recorded on a log sheet that is kept for a minimum of 3 months.
Observation: The food storage in the walk-in cooler requires some improvements.
Corrective Action: All raw meats should be stored on the bottom shelves, cooked meats on the middle shelves and the raw produce on the top shelves. In addition, ensure that no produce is stored directly on the floor and minimize the number of buckets on the floor to facilitate easier, more thorough cleaning along the floor/wall junctions. All foods should also be covered and labeled with dates.
Observation: The dry storage area needs improvement with respect to protecting foods from contamination.
Corrective Action: All open bags of dried food products should be placed in food grade containers with lids to prevent pest attraction and to help keep the general area clean.
Observation: The general sanitation of this facility requires a significant improvement.
Corrective Action: Areas requiring immediate and routine thorough cleanings include the dishwashing area (floors, walls and under shelves), the main kitchen area (under equipment, walls and shelves) and the dry storage area - shelves specifically.
Observation: There is no paper towel dispenser at the hand washing station in the kitchen.
Corrective Action: Install a paper towel dispenser.
Observation: The ventilation hood is due for servicing.
Corrective Action: Have the unit serviced by a qualified person.
Observation: The shelf liners in the dry storage area are peeling off and/or missing.
Corrective Action: Replace all the shelf liners so there is no bare wood exposed and all the shelves have smooth, impermeable surfaces that can be easily cleaned and sanitized.
Observation: The dish area is very cluttered and several dish racks are being stored on the floor, making it difficult to clean hard-to-reach places.
Corrective Action: Remove any unnecessary supplies and equipment from this area and find an alternate storage area for dish racks that is not directly on the floor. Also ensure that staff are thoroughly cleaning this area every night including removing and cleaning rubber mats as well as mopping thoroughly underneath the counters with a sanitizing solution.