Royal Canadian Legion 54 - Food

Temperature logs for the hot holding unit and refrigeration unit were not available for review., , Ensure all temperature logs are consistently recorded and readily accessible for review.

Meat products were observed stored above ready to eat food in the walkin cooler., , Staff was instructed to store the ready to eat food above the meat products to prevent cross contamination.

Frozen meat was noted to be improperly thawing out at room temperature., , The temperature was within the safe limit and staff was asked to return meat to the cooler., , Ensure proper thawing methods are used for thawing meat which includes:, , i) Under refrigeration at 4C (40oF) or less, ii) Completely submerged in cold running water, iii) As part of the cooking process (but only when thawing is taken into consideration in determining cooking time); and, iv) By microwaving to cook immediately.

Cooked meat products were observed being thawed improperly at room temperature., , Ensure that only approved thawing methods are used for all frozen meats and foods., , Staff was instructed to use one of the following proper thawing methods:, , i) Under refrigeration at 4C (40oF) or less, ii) Completely submerged in cold running water, iii) As part of the cooking process (but only when thawing is taken into consideration in determining cooking time); and, iv) By microwaving to cook immediately., , Improper thawing provides an opportunity for surviving bacteria to grow to harmful numbers and/or produce toxins.

The following equipment was observed to be in an unclean condition:, , - Dough mixer, , - Prep cooler, , - Various pieces of cookline equipment with accumulated grease, , Ensure that all equipment listed above is properly cleaned and maintained in a sanitary condition at all times.

The following areas require cleaning:, , - The floor in the Kitchen especially underneath the cooking equipment, , - Floor underneath the dishwasher, , Ensure the following areas are in a sanitary condition at all times.