Newport Harbour Care Centre - Food

Cooler in servery between 7.2-7.4 Perishables moved to walk in cooler., Ensure that temps are monitored daily and that the cooler temps do not exceed 4 degrees Celsius., Ensure that a thermometer is easily visible for daily monitoring.

Sanitizing rinse temperature was at 63C. Facility has reached out to contractor to repair and in the interim is manually sanitizing with a chlorine solution 100ppm and using disposable dishware., Ensure that a waterproof thermometer with a max hold temperature feature is used to monitor the dishwasher daily; ensuring calibration as stipulated by the manufacturer.

1. Cupboards and countertops are wearing in several areas throughout the facility including resident kitchenettes and servery., 2. Dishwashing area remove buildup and reseal as necessary.

Hard to reach areas require additional cleaning.