Observation: 1. Deli display island @ 4-11C; cheese display island (meat dept area) @ 0-11C; cheese island (dairy dept) 2-10C. Ensure perishable products can be maintained 4C/40F or less, even during defrost cycle. Do not overstock with product and ensure air flow is not blocked. Grills may require vacuuming to remove dust and allow proper air flow. 2. Temperature logs are incomplete/inconsistant. Ensure required temperature monitoring is conducted and logged as per food safety plan. 3. Deli/bakery walkin cooler requires accurate thermometer - unit thermometer reads 12C - food temp 3C. 4 . Dessert display cooler requires visible thermometer. 5. Meat dept smoked salmon freezer case - ensure product remains frozen as required - product @ 5C and signs of defrosting. 6. Produce dept cutting boards to be stored off the floor to protect from contamination.
Observation: Produce dept cutting boards are worn and need replacing.
Observation: Ensure handwash location in deli is accessible at all times. Use was blocked by trays at time of inspection.
Observation: 1. Bakery/deli Additional cleaning required in hard to reach areas, shelving, cupboards, and drawers (bakery utensil storage drawers).Please submit written sanitation program. 2. Bakery counter contains chips, cracks and grooves - needs repair/replacement to provide smooth cleanable surface. 3. Produce - backsplash requires recaulking; floor paint is chipping and worn - concrete flooring needs resurfacing to ensure smooth, nonabsorbant surface.