Food Safety and Sanitation

Transcription

1 Food Safety and Sanitation Goal: Perform management function related to safety, security and sanitation that affect employees, customers, patients, facilities and food. Objective: Develop food systems operation audit assessing sanitation and safety issues, citing deficiencies and developing a plan of action. Tasks: Completed food service operations sanitation checklist and EcoSure sanitation checklist by inspecting the facility and checking each item on the list. Each checklist is included for reference. Inspection: Last Health Department Inspection was on May 8, 2018, with no risk factors. Inspection happen two times per year. Food service operations sanitation checklist Start Date: September 6 th, 2018 Start & End Time: 10:00AM 1:30PM Findings General: Generally all areas were clean and well lit with no undue clutter, debris spills. The employee locker room was clean, however it was not possible to tell when it was recently vacuumed. The garbage containers were clean, full trash bags were tied off, but most garbage cans did not have lids. All used towels were put away except for three, seemingly random towels that were out. It was unclear if they were being used in the moment as they were not particularly soiled. Freezer Storage: No significant findings

2 Refrigerator Storage: No significant findings, except one large salad that was prepared, covered, but not labeled or dated, while all other items were. Food Store Room: All items were wrapped, sealed, labeled and dated except one large can containing what appeared to be crumbled Oreos. The thermometer was available, however, it read 75F, whereas the recommended range is 60F-70F. Dish Machine Area: The dish room does not contain a grease trap. All grease from the cook s area is moved to large containers in the back of the dish room, then brought outside by the dumpster area. All full garbage bags are tied off and put in large bins on wheels, then emptied. Trash cans contain plastic bags but are not covered. Some vents have lint/dust. Dishroom Procedures: No significant findings Pot Area: During inspection the pot area was in use, the garbage disposal was in use and therefore not clean. The procedure for manual washing, rinsing, sanitizing was not displayed in the pot area. Chemical Room: The chemical room contained hand soap but not towels, and this room did not have a hand facility. Also, there was one personal item in the room (a sweatshirt). Mop/Broom Area: This area was a closet that only contained mops and brooms and no garbage containers. There were no significant findings. Trayline Area: One prepared food item (jello), was stored uncovered in the cooler. The staff uses standardized recipes on the line, therefore they do not use formal tasting techniques, except where items have been stored for next day use to determine spoilage. It was not possible to determine if employees are aware of or use proper food protection methods while sneezing, coughing etc. near food. Food Temps: No significant findings

3 Cook s Area: No significant findings, except for minute amounts of lint on some fans/vents above range hoods. Recommendations General: Determine why some trashcans do not have lids Refrigerator Storage: Label all prepared food items, contents and date Food Store Room: Label all opened items, install fans to keep room temps in recommended range Dish Machine Area: Remove dust from ceiling vents Pot Area: Display procedure for manual washing, rinsing, sanitizing Chemical Room: Remove personal items Trayline Area: Determine if jello needs to be covered Cook s Area: Remove lint from fans/vents above range hoods. Plan Of Action Deliver findings to manager with suggestions for changes. Implement changes. Discuss findings and choose in-service topic to present to employees. Possible in-service topics: procedure for manual washing, rinsing, sanitizing, create handout, and display in the pot area. EcoSure Sanitation Checklist Start Date: September 6 th, 2018 Start 1:30PM - 2:00Pm Findings General: The EcoSure Sanitation Checklist consisted of a question and answer checklist for food service employees to prepare for a health department audit. It

4 goes over employee health, good hygiene practices, preventing contamination by hands, production, protection from contamination, time-temperature control for safety, chemical use, as well as insects/rodents/animals. There were no significant findings.

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