Observation: Hot held food was noted at temperatures below +60C.
Corrective Action: Food should be rapidly heated to at least +74C and maintained at least +60C whilst in hot hold temperature control.
Observation: The sanitizer concentration within the dishwasher requires increasing.
Corrective Action: Sanitizer concentration should be increased to 100ppm.
Observation: An open window to the outside was noted within the kitchen.
Corrective Action: The window should be pest proofed from flying insects.
Observation: Temperature monitoring and recording of hot and cold food was not being carried out accurately.
Corrective Action: Accurate thermometers should be provided and used.
Observation: Clean dry hand towels were not provided to all wash hand stations.
Corrective Action: These should now and routinely be monitored and provided.
Observation: The back flow prevention device located above the mop sink had not been tested within the last year.
Corrective Action: This device should now and annually be tested to prevent risk of cross connection.