Observation: There is not sufficient freezer storage space in the kitchen. At the time of inspection, the freezer used in the kitchen is a small chest freezer. Frozen items were observed in boxes outside the back entrance unmoved for the duration of the inspection. The underground dry storage area contains a chest freezer that is old, the lid is broken and bent and it requires a heavy metal object to be placed on it to keep the lid shut.
Corrective Action: Provide additional freezer space in the kitchen area. Replace the old, broken freezer. Remove the broken freezers from the premises.
Observation: A package of vacuum sealed fish was observed thawing in the walk in cooler. In North America, Type E botulism can grow in vacuum packed fish at refrigeration temperatures.
Corrective Action: Either thaw fish quickly (i.e. less than 1 day) or remove the vacuum packaging before placing in the cooler. As per the packaging, fish must be frozen until the packaged is opened.
Observation: The hot holding line could not reach 60C at the time of inspection. Onions in oil, gravy, mushrooms and sausages noted online at time of inspection. The hot holding unit was adjusted and a follow-up inspection at 5:00pm showed that the hot holding unit was capable of heating food to 60C as required.
Corrective Action: Items reheated to 74C at time of inspection. Owner should ensure that designated staff are responsible for: 1) monitoring hot holding temperatures 2) ensuring that all potentially hazardous food is kept at 60C(or put in the fridge to be kept at 4C) and 3) going through the kitchen line to find any products that should not be held at room temperature. To facilitate this, temperature monitoring logs should be kept that indicate the temperature of the hold holding lines. Temperatures should be recorded at least once per day, preferably midway through the shift.
Observation: The dry storage area contains some bags of dry goods (e.g. flour, sugar, panko breading etc.) that are opened.
Corrective Action: These bags should be put into sealable containers (e.g. tupperware bins) to protect the food and eliminate the attraction for pests. the dry storage area should be cleaned and sanitized and all unnecessary, broken or unused equipment should be located offsite.