Calgary Co-op 04 - Food Store

Meat Department, 1. Two wet used cleaning cloths were stored on the edge of the 3-compartment sink., - Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration when not in use to prevent the growth of harmful microorganisms., 2. The meat slicer and meat saw were cleaned at the end of the day with a room temperature of 9.8-1.2°C., Dismantle, clean and sanitize the equipment at 200 ppm quat solution every four hours., Develop a procedure to maintain the 4 hours timeline except the room is measured 4°C or less..

The light covers were dirty., - Clean and maintain in a clean and sanitary manner