Blowers & Grafton

Cleaning cloth was kept on the prep counter after use in back prep area., , Requirement:, , Soak cleaning cloth in sanitizer solution in-between use.

a) Leftover meat on vertical grills was stored in walk in cooler without doing second step of cooking, , b) Meat on vertical grills was shaved and kept for cooling to store in the cooler without doing second step of cooking., , Requirement:, , a) Shave the leftover meat on the vertical grills and cook to 74 C on the grill/microwave/oven, cool it and store in the cooler for next day use and reheat to 74 C before serving., , Leftover meat cones from previous days were discarded., , b) Cook meat to 74 C after shaving before cooling to store in the cooler.

a) Internal temperature of portioned cheese stored on top in insert of prep cooler located in the kitchen was 15.1C, , b) Internal temperature of sliced cheese stored on top in insert of prep cooler was 12.8C, , , Requirement:, , Ensure that perishable foods during refrigeration are stored at 4C or less., , Portioned cheese and sliced cheese were discarded.

Staff washroom door opens in the food handling area and door was left wide open., , Requirement:, , Either provide self-closing device on the washroom door or put a sign indicating" Keep the door closed"

Scoop handle was kept in flour located in bulk bin in back storage area., , , Requirement:, , Keep scoop handle out of food to prevent contamination.