Observation: Ice baths are being used to keep inserts of food cold on the passthrough.
Corrective Action: The use of ice baths is not preferred unless you are prepared to rotate foods every 2 hours and discard all foods that have been out for 2 hours.
Observation: The temperature of foods in the inserts next to the stove top were between 9C and 12C.
Corrective Action: Switch to metal inserts with lids and monitor food temperatures closely to ensure they remain at or below 4C.
Observation: All of the wiping cloths used to clean food contact surfaces were heavily soiled.
Corrective Action: Discard all soiled rags and replace with clean ones. Ensure that rags are rotated on a regular basis. This was corrected at time of inspection.
Observation: There were no sanitizer spray bottles and the sanitizer dispenser was broken.
Corrective Action: Manually mix up sanitizing solutions for all spray bottles: minimum concentration of 100ppm chlorine or 200ppm quatz. Staff should have test strips for monitoring sanitizer concentrations. Also, repair the sanitizer dispenser and label all bottles of sanitizing solution.
Observation: There was no measurable concentration of chlorine in the dishwasher at time of inspection.
Corrective Action: This was corrected at time of inspection be teaching staff how to prime the sanitizer lines. Post instructions on how to do this for all dishwashing staff and keep chlorine test strips on site. Begin daily tests of dishwasher chlorine concentrations and record in a log. The concentration must be at least 50ppm as per the manufacturer's specifications.
Observation: There were some foods stored directly on the floor in the walk-in cooler.
Corrective Action: Ensure that all foods are stored at least 6 inches off the floor.
Observation: There are a number of places in the kitchen where bare, unfinished wood is exposed.
Corrective Action: All areas where bare wood is exposed should be sealed to provide surfaces that are smooth, non-porous and can be easily cleaned - including shelves next to the dishwasher, the panel where the spray nozzle is attached to the wall, particle board shelves for dry storage - and all other affected areas.
Observation: There were rags lining the bottom of the salad cooler that appeared soaked and heavily soiled.
Corrective Action: If this unit is leaking, have it repaired. Do not use rags to line shelves in coolers.
Observation: Knives were observed stored in a crack between two counters.
Corrective Action: This is not a sanitary method of storing kitchen knives as the potential for cross contamination exists any time knives are stored in cracks that cannot be easily cleaned and sanitized. An alternative storage method must be used such as a butcher block or magnetic wall-mounted strip.
Observation: Not all paper towels were mounted in dispensers.
Corrective Action: Ensure that all paper towels at hand washing stations are in dispensers.
Observation: There are a number of missing tiles in the kitchen including by the doorway next to the dish area, on the wall behind the stand-up freezer etc.
Corrective Action: Replace all missing tiles.
Observation: There are holes in the walls under the counter next to the ice machine and under the counter by the dishwasher.
Corrective Action: Seal all holes to prevent access by pests.
Observation: Some cookware was being stored directly on the floor.
Corrective Action: Ensure that all kitchen equipment used for cooking is stored a minimum of 6 inches off the floor.