Observation: The raw meat/fish display cabinet was in disrepair.
Corrective Action: The handles of the sliding doors fitted to the display cabinet should now be repaired leaving a smooth, impermeable and cleanable surface.
Observation: There were numerous exposed wood food contact surfaces where laminate surfaces have become damaged or modifications have been carried out to work surfaces.
Corrective Action: All exposed wood surfaces should now be repaired leaving a smooth, impermeable and cleanable surface.
Observation: Food containers were being stored directly on the floor in many of the walk-in coolers and freezers.
Corrective Action: Food should not be stored directly on the floor.
Observation: The spud bar refrigerator was dirty and noted at +7C.
Corrective Action: This should now and routinely be thoroughly cleaned and the fridge repaired/adjusted to ensure a temperature of +4C or less is maintained.
Observation: Hot hold foods were noted at temperatures below +60C.
Corrective Action: Potentially high risk hot hold foods should be monitored and recorded in line with good HACCP practices and stored at +60C or hotter. The hot hold display cabinet should now be repaired/adjusted.
Observation: The hot water sanitizing dishwasher within the bakery area was not hot enough to adequately sanitize kitchen ware.
Corrective Action: This should now be repaired and all dishwashers routinely monitored to ensure adequate sanitizing temperatures are reached e.g. +71C.
Observation: The use of food contact surface cleaner was inconsistent. It was noted that many spray containers were empty, others contained degreaser and one other only contained water. Some spray containers were incorrectly labeled. The concentration of sanitizer in some spray bottles was too low.
Corrective Action: A procedure for the consistent use of food contact surface cleaners/sanitizers should now be developed, known to all staff and bottles correctly labeled.
Observation: (REPEAT): The floors within the bakery area and within the walk-in cooler and freezer were dirty. The areas beneath work equipment were also dirty.
Corrective Action: These areas should now and routinely be thoroughly cleaned. Additional lighting installed within the walk-in cooler and freezer would greatly assist in the cleaning of these areas.
Observation: The food slicers within the deli area were dirty.
Corrective Action: These should be thoroughly cleaned after each period of use.
Observation: It is unclear of the age of potentially high risk food on display within the refrigerators for sale.
Corrective Action: Some products are day/date labeled whilst the majority have no system in place for safe stock control. A safe system of stock control should now be developed and followed consistently.
Observation: The floor areas beneath pallets stored within the warehouse were generally dirty.
Corrective Action: All areas of the warehouse should now and routinely be thoroughly cleaned.
Observation: The light fitting was not working within the walk-in mop cupboard.
Corrective Action: This should now be repaired.
Observation: Many of the floor drain grates were blocked with dirt and food debris.
Corrective Action: These should now and routinely be thoroughly cleaned and all floor drainage regularly flushed.
Observation: Many of the floor surfaces within the walk-in coolers, freezers and produce area were in disrepair.
Corrective Action: Floors should now be sealed leaving a smooth, impermeable and cleanable surface.
Observation: The paper wrapper dispensers located within the butchery department were in disrepair and rusty making cleaning difficult to carry out effectively.
Corrective Action: The wrapper dispensers should now be resealed or replaced leaving a smooth, impermeable and cleanable surface.