Observation: Food was being stored on the floor of the walk-in cooler.
Corrective Action: Food should be stored on shelves or similar off of the floor to prevent the risk of cross contamination to food contact surfaces.
Observation: Open foods were being stored unprotected from the risk of ingress of insects etc.
Corrective Action: All opened foods should be protected and stored in food grade containers with fitted lids.
Observation: Prepared/thawed foods were being stored without day/date labeling.
Corrective Action: For good stock control and food status awareness, day/date labeling should be consistently carried out.
Observation: Two of the three light fittings within the walk-in cooler were not working.
Corrective Action: These should now be repaired to facilitate cleaning.
Observation: The reduced pressure back flow preventer valve fitted within the kitchen had not been recently tested.
Corrective Action: This device should be tested annually.
Observation: Temperature monitoring of temperature control equipment is not being carried out.
Corrective Action: In line with good HACCP practices temperatures of fridges/freezers and hot hold foods should be monitored and recorded routinely.
Observation: There is a general need for additional cleaning within the kitchen area.
Corrective Action: Additional effort should be given to cleaning to ensure routine thorough cleaning is carried out of all areas of the kitchen and work equipment.
Observation: Equipment used for handling squid during busy times is presently being partially cleaned during use.
Corrective Action: Ensure equipment used for handling squid during busy times is routinely thoroughly cleaned and sanitized.