Chocoberry London

Observed used cloths on counters in the kitchen. No sanitizer solution prepared for the kitchen and front area for sanitizing reused cloths between uses. , , Ensure cloths are rinsed and stored in an approved sanitizer solution between uses. Alternatively, once a wipecloth is used it can be placed in a linen basket for laundering.

Stock bottles for chemicals (Cleaners and santiizers) are stored on shelving above the drying rack. , , Move chemicals to alternate storage area, cannot be above food storage or drying board for clean utensils/equipment.

Hot holding on grill- inserts containing baked beans and butter were measured to be @50-52 deg C. Discarded during inspection. , , *Ensure hot holding maintains foods at 60 deg C or higher. Recommended active heating of water bath for holding inserts on grill to maintain hot foods @60 degC.

Staff were using chlorine test strips for checking J-512 sanitizer. The sanitizer solution (Quat) must be tested using the quat test strips.

Shelving added along support wall have bare wood pieces as support brackets. , , Ensure barewood surfaces are painted or sealed for ease of cleaning

The handle for a scooping utensil was stored improperly in the bulk bin for flour. The handle was contacting the flour contents inside the bin. , , Ensure utensils are stored properly in the bulk dry ingredient bins in the kitchen, do not allow the handles to contact food.

1. Customer washrooms- waste bins were overflowing with waste paper, 2. Ceiling dust collecting around air vents in kitchen.

Records for management not onsite:, 1. records for temperature monitoing, 2. records for checking dishwasher sanitizing and dispenser for surface sanitizer (J-512), 3. Cleaning schedule needed for staff to follow cleaning tasks.