Globefish Kensington

Bleach in the spray bottles and in the bleach sanitizer containers was measured less than 100ppm., , -Ensure that the bleach is maintained at 100ppm.

Shrimp in the prep line cooler was measured at 14.5 degrees C., *Shrimp was discarded., , In the seafood station prep cooler,, Sashimi was measured at 12.6 degrees C., * Sashimi was stored on top of the insert., **Sashimi was discarded., , In the small cooler shrimp, fish and lobsters were measured at 22 degrees C., On checking, it was observed that the small cooler was not turned on., * All the above-mentioned food was discarded., , -Ensure that the perishable food is stored at 4 degrees C or less under refrigeration.

In the seafood station prep cooler,, , Tuna was measured at 9.5 degrees C., * Tuna was placed in the cooler., , -Ensure that the perishable food is stored at 4 degrees c or less under refrigeration.

The high temperature dishwasher was measured at 67.6 degrees C even after running the dishwasher for 5 cycles., , -Ensure that the high temperature dishwasher maintained at least 71 degrees C.

Hand sink near the sashimi station was obstructed with knives and glasses., , -Ensure that the hand sink is designated for hand washing only.

Light cover for one of the lights was broken and shattered., , -Fix the light cover and ensure that it is shatterproof.

Broken flour container and sieve basket was being used., , -Ensure that broken food containers/ equipment is not used to prevent contamination.

1)Cardboard was used as a liner to store food containers., -Ensure that the cardboard is not used as it is not a clean surface and can act as a harborage for pests., , 2) The area behind the ice machine was covered with dirt and debris., -Please clean the area.