Observation: The wall underneath the dishwashing counter is rough and not easily cleanable.
Corrective Action: Please provide a smooth and non absorbent finish to the wall.
Observation: Hot holding temperatures are not being monitored and recorded. Dishwasher sanitizer is not being monitored.
Corrective Action: Provide a probe type food thermometer to monitor the hot holding temperatures and record these temperatures on the daily log. Provide chlorine testing strips and monitor and record the dishwasher sanitizer levels daily.
Observation: The upright freezer in front of the walk in cooler is not properly organized. Raw meats and other foods are being stacked on the top of each other. This freezer is also in need of thorough cleaning. Observed raw meats being stored on the top of cooked chicken ( to be reheated) in one of the line coolers.
Corrective Action: Please organize the upright cooler and provide designated spaces for the raw meats/sea food in the bottom shelves. Do not store raw meats on the top of cooked chicken or any other food even when the food in question is intended to be reheated/cooked before serving.
Observation: Observed buckets of gravies and stocks being cooled down in the walk in cooler. As per information provided by the manager, the currently procedure to cool down the liquid foods include bringing the food to the room temperature and then leave it in the walk in cooler in the plastic buckets. A probe type food thermometer is not available.
Corrective Action: Use shallow pans to cool down the cooked food. Food temperature must be brought down from 60 degree Celsius to 20 degree Celsius within 2 hours and from 20 degree Celsius to 4 degree Celsius within 4 hours. The cooling time must be verified by using a sanitized probe type food thermometer. A probe type food thermometer must be provided to monitor the cooling rates.