Observation: In the meat section, a box of raw meat is being stored on the top of ready to eat deli meats.
Corrective Action: Remove raw meat box from the shelf. Rearrange the storage area to ensure that the raw meat and the ready to eat meat shelves are properly labelled and have ample physical separation to ensure that the mixing does not occur. The raw meat box was removed at the time of this inspection.
Observation: Quartz sanitizer container on the sanitizer dispenser was empty at the time of this inspection.
Corrective Action: Ensure that the sanitizer container is changed whenever needed. Provide quartz strips for measuring the concentration of the sanitizer in the 3 compartment sink. This empty container was replaced at the time of this inspection.
Observation: Wiping clothes are not being stored the sanitizer solution.
Corrective Action: Store wiping clothes in an approved sanitizer solution all the times. Please do the required changes to the written sanitation plan to include the storage of wiping clothes between two consecutive uses. The current plan in the Environmental Health Office does not cover the handling of cleaning clothes in between two cleanings.
Observation: The shift supervisor is not aware of the food safe training status of the food handlers working at time.
Corrective Action: Ensure that at least one person with food safe level 1 training is available on site. Provide the Environmental Health Officer with the information on current status of food safe training for all the employees and a plan to ensure that at least one certified person is present on site all the times during the operating hours of this facility.
Observation: Temperature records are not available. Probe thermometer on the chicken hot holding unit is not in a working condition.
Corrective Action: Maintain temperature records for all refrigeration, freezing and hot holding units. Monitor and document the critical cook temperatures for the chicken. Ensure that a probe thermometer is available on site all the times.