Observation: a)Some food items are being cooled down in plastic trays/buckets with more than 4 inch thick food layer. Please be advised that this method may not be suitable to achieve the safe cooling rates. b) Food is being cooled down in the plastic trays that are sitting on the lower shelves of the dry storage rack. This situation may result in a physical contamination of food.;
Corrective Action: Please verify that the current method in use is adequate to maintain the safe cooling rates i.e. From 60 degree Celsius to 20 degree Celsius in less than 2 hrs and from 20 degree Celsius to 4 degree in less than 4 hrs. Take a corrective action if these cooling rate standards are not met. Cooling rate verification should be done separately for each food item. Use of ice bath, ice wands or shallow metallic trays may be required to meet the standards. b) Use the top shelves of the rack to cool down the food in order to minimize the risk of physical contamination.
Observation: Knives are stored in a hard to clean space between the tables/counters.
Corrective Action: All the knives are considered as food contact surfaces and they must be stored on an easily cleanable knife rack.
Observation: The cleaner and sanitizer spray bottles are not labelled.
Corrective Action: Label all the cleaner and sanitizer bottles with the type and concentration of the chemical.