Observation: Wiping rags not sanitized before/after use. Deli sanitizing spray solution concentration not sufficient. Cleaning and sanitizing agent containers in meat department not labelled; sanitation procedures not posted on site for staff.
Corrective Action: Store wiping rags in sanitizing solution between use, monitor sanitizer concentration and refresh as required. Check concentration of sanitizer with test strips before using, adjust auto dispenser accordingly. Ensure all chemical containers are labelled; keep copy of sanitation plan on site for staff use.
Observation: Foodhandling staff have not reviewed food safety and sanitation plans, are not aware of food safety procedures. Cooking temperature of barbecue chickens not being monitored. Temperatures of potentially hazardous foods not being monitored regularly or recorded. Meat Department handwash station is blocked by meat saw.
Corrective Action: Train staff on food safety/sanitation management plan. Monitor temperature of cooked, hot and cold stored high hazard foods regularly and maintain temperature logs. Handwash station in meat department must be accessible to meat cutter; persons handling raw animal products must not use handwash station in deli (potential cross contamination).
Observation: Hoses from chemical dispenser should not rest in sinks; this provides a potential cross connection to municipal water system.
Corrective Action: Provide air gap between hose and sink or install a cross connection control device on hose bibs.
Observation: Flooring in meat department needs repair. Duct tape used to seal pot wash/spray sinks to walls to prevent leaking.
Corrective Action: New flooring is being looked at by operator. Remove duct tape and correct problem using materials which are food grade,non porous and resistant to chemical cleaning agents.