Observation: No sanitizer is being used on the food contact counters. The counters are only being washed with the soap.
Corrective Action: Use 100 ppm bleach, 200 ppm quat or 25 ppm iodine to sanitize all the food contact counters. The wiping clothes must always be stored in the sanitizer solution. Sanitizer concentrations needs to be monitored and recorded. Provide test strips for measuring sanitizer concentrations.
Observation: a) Ready to eat food stored underneath the raw meats in the upright freezer. b) A food thermometer is not available. c) The cooling rates for the soups and gravies are not being verified.
Corrective Action: a) Store ready to eat foods separate from the raw food. b) A probe thermometer to take internal temperatures of the foods must be provided. c) Please verify that the cooling rates for the advance prepared soups and gravies are meeting the food safety standards i.e 60 Degree Celsius to 20 Degree within 2 hrs and from 20 Degree Celsius to 4 Degree Celsius within 4 hrs.
Observation: Paper towels are not provided on the front bar hand washing station.
Corrective Action: Single use paper towels must be provided at the front bar hand wash sink.
Observation: Temperature records are not being maintained.
Corrective Action: Temperature records must be maintained regularly.