The Point Public House

A plastic container of gravy was observed submerged in ice for cooling. The chef stated that the gravy is left in this manner for approximately 4 hours before being transferred to the cooler., The proper cooling process was discussed in detail. Recommendations included:, , Using stainless steel containers with a large surface area on ice bath to reduce cooling time, Constant stirring during cooling, Ensuring cooked gravy or any other potentially hazardous food is not left at room temperature for more than 2 hours.

The dishwasher was measured at 0 ppm chlorine. The sanitizer pail was checked and found to be empty. Staff were instructed to replace the pail. The machine was run several times, and a final reading of 100 ppm chlorine was achieved., , Please ensure that the sanitizer pails connected to the dishwasher are checked regularly and that the sanitizer concentration is measured routinely.

Quat test papers were expired, purchase new supplies.

Mice droppings were observed above the grease trap lid under the dishwashing area. , , Safe disposal and cleanup discussed in detail with chef., Continue to work with pest control company and take all corrective actions to control/eliminate pest.

Two ceiling panel in dish washing area was missing., , Install ceiling panel.

General cleaning and sanitation was not satisfactory. , , , Behind the cooking equipment, Ceiling panels, dry storage areas, all hard to reach areas, Organization required in kitchen, bar area floor required deep cleaning, Some floor drain pipes were open and had dirt buildup. Debris, including wrappers, was found inside the drains., Please clean the drain openings and ensure they are properly secured with appropriate covers or screens to prevent pest harborage and hiding places., , *Clean the above noted area., , Develop a cleaning and sanitation plan, template attached to the report.