Observation: As per temperature records, the temperature of one of the upright coolers is consistently in danger temperature zone for many days in the pervious weeks. No corrective action is being taken. At the time of this inspection, the temperature of teryaki sauce stored in the bottom shelf of this fridge measured 9 degree Celsius. The uppermost shelf is measured at 6 degree Celsius.
Corrective Action: Review the food safety procedures with the staff so that they are aware to initiate a corrective actions whenever a critical temperature limit is not met. The critical temperature limit for a fridge temperature is 4 degree Celsius. Anytime the fridge temperature go above this limit for more than 2 hours, a corrective action must be initiated. The inability of the staff to take appropriate corrective actions in response to higher than 4 degree Celsius refrigeration temperatures is an ongoing problem in this establishment and must be immediately corrected. The upright fridge must be repaired/adjusted to be able to maintain less than 5 degree Celsius. .
