Observation: Internal temperature of meat pies, breakfast wraps and BBQ chicken is not being monitored. Hot holding temperature of soups is not being recorded.
Corrective Action: Internal temperature of food on the hot holding pate must be monitored using a probe type food thermometer.
Observation: As per information provided by the Deli manager, hot soups are not reheated to 74 degree Celsius before putting them into hot holding units.
Corrective Action: Any food intended for hot holding must first be reheated from 4 degree Celsius to 74 degree Celsius within 2 hours. The hot holding units are generally not designed to reheat the food in short time. Reheat the soups to 74 degree Celsius before hot holding. Use an appropriate method to achieve less than 2 hour time to reach this temperature.
Observation: Meat pies and breakfast wraps stored on the hot holding unit are not maintaining a temperature of 60 degree Celsius or more. Internal temperature of one of the meat pies measured 55 degree Celsius. As per information provided by the deli manager, these breakfast wraps and pies are stored on the hot holding unit for maximum 4 hours and then cooled down and consumed by the staff or discarded.
Corrective Action: Hot holding temperature must be maintained at 60 degree Celsius or above. Recommend displaying the pies and wraps directly on the hot plate with the flat side down to maximize heat transfer into the food. Any food staying in the danger temperature zone ( 5 degree Celsius to 59 degree Celsius) for more than 2 hours must be discarded.
Observation: Display coolers do not have their own thermometers.
Corrective Action: Provide accurate thermometers in the deli coolers and the front cheese cooler.
Observation: At the time of this inspection, the hand washing station in the deli was impeded by the other items in and around the sink.
Corrective Action: Please keep the hand washing station accessible all the times.