Observation: The meat/cheese fridge was noted at +7C.
Corrective Action: This must now be repaired to ensure a maximum temperature of +4C.
Observation: The sandwich fridge door edge seals are split and now difficult to clean effectively.
Corrective Action: These should now be replaced.
Observation: The shelves and circulating fan guard within the sandwich fridge are rusty and cannot be effectively cleaned.
Corrective Action: These should now be treated or replaced leaving a smooth, impermeable and cleanable surface.
Observation: Thermometers are not provided in each fridge and freezer.
Corrective Action: These should now be provided.
Observation: The temperature of hot hold foods is not being recorded on the daily temperature chart.
Corrective Action: Hot hold food should be held hot and monitored at least +60C after leaving the oven at +74C. In line with good HACCP practices hot hold temperatures should now be recorded.
Observation: The procedure for thoroughly cleaning the steam nozzle is not clearly known to staff.
Corrective Action: A clear procedure should be known and practiced by all staff.
Observation: Generally cleaning of floors, walls and harder to reach areas was in need of improvement.
Corrective Action: Cleaning procedures should now be improved.
Observation: The surfaces of the inside of the sandwich fridge were in need of cleaning.
Corrective Action: The sandwich fridge should now and routinely be thoroughly cleaned.