Observation: At the time of the inspection the timber surface fitted to one of the work units had food being prepared on it. This surface was not clean.
Corrective Action: Timber surfaces are difficult to clean effectively, preference instead should be given to using smooth, cleanable and impermeable surfaces.
Observation: The milk fridge situated within the pub area was noted at +9C.
Corrective Action: This should now be repaired ensuring a temperature of +4C or less.
Observation: The food slicer was dirty.
Corrective Action: This should now and routinely be thoroughly cleaned.
Observation: The glass washer in the pub was not supplied with detergent or sanitizer, both supply containers were empty.
Corrective Action: This equipment should now be restocked with cleaning solutions and effective cleaning and sanitizing of glassware should be maintained at all times.
Observation: Some of the fridges required cleaning in the more difficult to reach areas.
Corrective Action: All fridges should now and routinely be thorough cleaned.
Observation: Temperatures of fridges, freezers and hot hold food products were not being recorded consistantly daily.
Corrective Action: In line with good HACCP practices daily temperature records should be taken.
Observation: Hose lines were fitted to faucets to clean floors exposing risk of cross contamination.
Corrective Action: A means of preventing backflow siphonage should be fitted to hose lines.
Observation: The ice machine was in need of cleaning exposing risk to cross contamination.
Corrective Action: The ice machine should now and routinely be thoroughly cleaned.
Observation: Food was being stored on the floor of the walk-in freezer exposing risk to cross contamination.
Corrective Action: Food should not be stored on the floor.