Boyle Co-op Market Place
5701 Railway Avenue Boyle AB T0A 0M0 · Food - General
16 inspections
- Risk Management Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Deli:A new dishwasher in the kitchen is measured to have a sanitizing temperature of 64 degrees Celsius. The dishwasher must be able to maintain a sanitizing temperature of 71 degrees Celsius at the dish level. Staff are instructed that dishes can be washed in the dishwasher but must be removed after washing and sanitized at 200 ppm QUAT solution in the sanitizing sink for 2 minutes.Staff are not using the dishwasher at this time.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Deli:A thermometer with a max setting is not available to measure sanitizing temperature for the dishwasher.Ensure that a thermometer with a max setting is obtained and dish sanitizing temperature is measured and recorded daily.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Deli/Bakery:A hole is noted on the floor around the electrical and wires of the deli display fridge.Ensure that the hole is covered to be smooth, easily cleanable and prevent the entry of pests.
- 23. Is the facility maintained in a clean and sanitary condition?
- Deli:Cabinet above the mixer is noted to be cluttered with containers and other items stored on top of each other.Ensure all the indicated items and areas are cleaned and sanitized.Meats Department:The fabric cover for the large meat packaging machine has buildup of grime and debris and is not being washed.Ensure that the cloth cover is regularly washed and maintained clean.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
5 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Deli:A new dishwasher in the kitchen is measured to have a sanitizing temperature of 64 degrees Celsius. The dishwasher must be able to maintain a sanitizing temperature of 71 degrees Celsius at the dish level. Staff are instructed that dishes can be washed in the dishwasher but must be removed after washing and sanitized at 200 ppm QUAT solution in the sanitizing sink for 2 minutes.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Deli:A thermometer with a max setting is not available to measure sanitizing temperature for the dishwasher.Ensure that a thermometer with a max setting is obtained and dish sanitizing temperature is measured and recorded daily.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Meat Department:The water pressure at the handwashing sink is low making handwashing a challenge.Ensure that the water pressure is increased at this sink.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Deli/Bakery:A hole is noted on the floor around the electrical and wires of the deli display fridge.Ensure that the hole is covered to be smooth, easily cleanable and prevent the entry of pests.
- 23. Is the facility maintained in a clean and sanitary condition?
- Deli:1.The counter area under the weight scale has buildup of grime and debris.2.Blood from chickens is noted on the door area of the cabinet and the floor under the chicken rotisserie oven.3.Cabinet above the mixer is noted to be cluttered with containers and other items stored on top of each other.4.The wall area near the ceiling above the handwashing sink is noted to have brown streaks of some liquid that is running down from the ceiling. Staff advised that the roof had been leaking previously.1-4. Ensure all the indicated items and areas are cleaned and sanitized.Meats Department:The fabric cover for the large meat packaging machine has buildup of grime and debris and is not being washed.Ensure that the cloth cover is regularly washed and maintained clean.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Deli:A QUAT sanitizer solution bottle is measured to be at 100 ppm. Ensure that the sanitizer is replaced regularly and maintained at 200 ppm. The sanitizer is replaced during the inspections and is measured to be at 200 ppm.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Fried chicken is measured to be at 42 degrees Celsius on the bottom compartment of the chicken hot holding unit.Ensure that the food in the hot holding unit is maintained at or above 60 degrees Celsius. Staff are instructed to discard the chicken during the inspection. Staff are further instructed to adjust and monitor the temperature of the hot holding unit before putting any foods in this unit.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Deli:A new dishwasher in the kitchen is measured to have a sanitizing temperature of 64 degrees Celsius. The dishwasher must be able to maintain a sanitizing temperature of 71 degrees Celsius at the dish level. Staff are instructed that dishes can be washed in the dishwasher but must be removed after washing and sanitized at 200 ppm QUAT solution in the sanitizing sink for 2 minutes.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Deli:A thermometer with a max setting is not available to measure sanitizing temperature for the dishwasher.Ensure that a thermometer with a max setting is obtained and dish sanitizing temperature is measured and recorded daily.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Meat Department:The water pressure at the handwashing sink is low making handwashing a challenge.Ensure that the water pressure is increased at this sink.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Deli/Bakery:A hole is noted on the floor around the electrical and wires of the deli display fridge.Ensure that the hole is covered to be smooth, easily cleanable and prevent the entry of pests. Meat Department:Some shelves above the prep counter near the walk-in fridge are noted to be covered with cardboard and meat trays are stored directly in contact with the cardboard, that is absorbent and not easily cleanable.Ensure that the cardboard is removed from the shelves and only materials, that are not absorbent, smooth and easily cleanable are used to cover shelves.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Deli:1.The popcorn machine door and outside areas have buildup of grime. 2.The upper parts of the dough mixer has buildup of flour.3.A couple of containers holding utensils in the cabinet under the mixer have buildup of grime and debris.4.Some white pans in a cabinet are noted to have a surface that is no longer smooth and easily cleanable and have a buildup of grime.1-3. Ensure that the indicated items and equipment are cleaned and sanitized.4.The pans must be replaced and any pans of or dishes and equipment used must be smooth and easily cleanable.
- 23. Is the facility maintained in a clean and sanitary condition?
- Deli:1.Surface of the cabinet under the popcorn machine is noted to have dust and grime. 2.The counter area under the weight scale has buildup of grime and debris.3.Blood from chickens is noted on the door area of the cabinet and the floor under the chicken rotisserie oven.4.Cabinet above the mixer is noted to be cluttered with containers and other items stored on top of each other.5.The wall area near the ceiling above the handwashing sink is noted to have brown streaks of some liquid that is running down from the ceiling. Staff advised that the roof had been leaking previously.1-5. Ensure all the indicated items and areas are cleaned and sanitized.Meats Department:1.The counter area under the plastic seal machine is noted to have buildup of food debris.2.Dust is observed in some parts of the large meat packaging machine.3.The fabric cover for the large meat packaging machine has buildup of grime and debris and is not being washed.1-2. The indicated areas must be cleaned and sanitized.3.Ensure that the cloth cover is regularly washed and maintained clean.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
3 infractions
- 23. Is the facility maintained in a clean and sanitary condition?
- Deli:1.Bread cooling is noted to have buildup of grease and grime.Ensure that the bread cooling rack is cleaned and sanitized.
- 23. Is the facility maintained in a clean and sanitary condition?
- Food debris is note on clean bread bags that are hung on the side of the bread cooling rack.Ensure that the bags are stored in a place and manner to keep them clean and sanitary.
- 24. Is solid and liquid waste being managed in a suitable manner?
- Deli:A garbage bin is observed to be overly full and over flowing.Ensure that garbage is removed when the container is full.
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
2 infractions
- 23. Is the facility maintained in a clean and sanitary condition?
- Deli:1.Bread cooling is noted to have buildup of grease and grime.Ensure that the bread cooling rack is cleaned and sanitized.
- 23. Is the facility maintained in a clean and sanitary condition?
- Food debris is note on clean bread bags that are hung on the side of the bread cooling rack.Ensure that the bags are stored in a place and manner to keep them clean and sanitary.
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
4 infractions
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Produce:The shelf under the saran wrap counter is cracked and is no longer smooth and easily cleanable.The indicated areas must repaired or replaced.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Produce:A couple of spoons are stored on top of the dusty knife holder in contact with the wall.Ensure that utensils are stored properly to prevent contamination.
- 23. Is the facility maintained in a clean and sanitary condition?
- Deli:1.Bread cooling is noted to have buildup of grease and grime.Ensure that the bread cooling rack is cleaned and sanitized.
- 23. Is the facility maintained in a clean and sanitary condition?
- Deli:1.Sanitizer spray bottles are noted to have buildup of grime and debris on the spray bottle nozzle and outside areas.2.Outside areas of cabinets and drawers have buildup of grime and debris. 3.The doors to the sliding door deli cooler near the weighing scale are noted to have grease and grime buildup.4.The door tracks of the sliding door cabinets under the deli cooler are noted to have food debris buildup. 5.Icing containers are noted to have buildup of dust and food debris. 1-5. Ensure that the indicated areas and items are cleaned and sanitized.Meat Department:Dish drying rack has heavy grime buildup.Ensure that the dish drying rack is cleaned and sanitized.Produce:Shelves above the prep counter are noted to have dust and debris buildup.Ensure that the indicated areas are cleaned and sanitized.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Produce:QUAT sanitizer in a spray bottle is measured to be at 100 ppm. The QUAT sanitizer solution must be replaced frequently to maintain the concentration at 200ppm.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Meats Department:Garbage bags are being used to cover meats in the cooler. Ensure that food safe covers are used on all foods and food containers.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Mouse droppings are observed inside the cabinet under the handwashing sink. Ensure that the mouse droppings are cleaned using a bleach solution. The hole in the cabinet under the sink should be sealed to prevent entry of mice into the area.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Produce:1.The shelf under the saran wrap counter is cracked and is no longer smooth and easily cleanable.2.The cutting board/counter area is heavily stained and is no longer smooth and easily cleanable. 1-2.The indicated areas must repaired or replaced.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Deli:A green cutting board is noted to be wearing away and is no longer smooth and easily cleanable.The cutting boards needs to be replaced.Produce:A couple of spoons are stored on top of the dusty knife holder in contact with the wall.Ensure that utensils are stored properly to prevent contamination.
- 23. Is the facility maintained in a clean and sanitary condition?
- Deli:1.Bread cooling is noted to have buildup of grease and grime.Ensure that the bread cooling rack is cleaned and sanitized.
- 23. Is the facility maintained in a clean and sanitary condition?
- Deli:1.Sanitizer spray bottles are noted to have buildup of grime and debris on the spray bottle nozzle and outside areas.2.Outside areas of cabinets and drawers have buildup of grime and debris. 3.The doors to the sliding door deli cooler near the weighing scale are noted to have grease and grime buildup.4.The door tracks of the sliding door cabinets under the deli cooler are noted to have food debris buildup. 5.Icing containers are noted to have buildup of dust and food debris. 6.Containers under the large prep table are noted to have buildup of food debris. 7.Cooler floors are noted with dirt and debris.Ensure that the indicated areas and items are cleaned and sanitized.Meat Department:1.Dish drying rack has heavy grime buildup.2.Outside areas of drawers and cabinets have grime buildup.3.Meat cutting room fan and the cooler fan are noted to have heavy dust buildup.1-3.The above indicated areas must be cleaned and sanitized.Produce:1.Dust buildup is observed on the knives holder on the wall.2.Shelves above the prep counter are noted to have dust and debris buildup.1-2.Ensure that the indicated areas are cleaned and sanitized.
- 24. Is solid and liquid waste being managed in a suitable manner?
- Meats Department:A garbage bin is noted to be cracked and broken at the bottom. Ensure that that container is replaced.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Deli:Bread cooling is noted to have buildup of grease and grime.Ensure that the bread cooling rack is cleaned and sanitized.
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Deli:1.The walk-in cooler floor is noted to have buildup of debris and food spills.2.The ventilation area as well as the outside door areas of the oven have buildup of grime. 3.The freezer floor has a large amount of debris on the floor as well as under the pallets.4.Bread cooling is noted to have buildup of grease and grime.1-4.Ensure all the indicated areas and items are cleaned and sanitized. Staff indicated that the paper towel dispenser is going to be replaced.
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Deli:1.The outside areas of the cabinets have buildup of grime and food spatter.2.The walk-in cooler floor is noted to have buildup of debris and food spills.3.The ventilation area as well as the outside door areas of the oven have buildup of grime. 4.The freezer floor has a large amount of debris on the floor as well as under the pallets.5.The paper towel dispenser by the three compartment dishwashing sink is noted to have buildup of dust and grime.6.Bread cooling is noted to have buildup of grease and grime.1-6.Ensure all the indicated areas and items are cleaned and sanitized. Staff indicated that the paper towel dispenser is going to be replaced.
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Deli:Chicken wings in some paper food bags in the hot holding are measured to be 53-56 degrees Celsius.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Meats:The paper towel dispenser is in disrepair. Staff showed a dirty container where the paper towel is being stored.The dispenser must be repaired to ensure that the paper towel is protected from contamination.
- 23. Is the facility maintained in a clean and sanitary condition?
- Deli:1.The outside areas of the cabinets have buildup of grime and food spatter.2.The walk-in cooler floor is noted to have buildup of debris and food spills.3.The ventilation area as well as the outside door areas of the oven have buildup of grime. 4.The freezer floor has a large amount of debris on the floor as well as under the pallets.5.The paper towel dispenser by the three compartment dishwashing sink is noted to have buildup of dust and grime.6.Bread cooling is noted to have buildup of grease and grime.1-6.Ensure all the indicated areas and items are cleaned and sanitized. Staff indicated that the paper towel dispenser is going to be replaced.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Deli:Food dye containers are stored in a cardboards box that is not clean in the back storage area behind the deli.Foods and food containers must be stored in containers that are nonabsorbent, smooth and easily cleanable.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Meats:The paper towel dispenser is in disrepair and the roll of paper towel is on shelf where it has blood spatter contaminating it.The dispenser must be repaired to ensure that the paper towel is protected from contamination.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Deli:1.Pipping tips in a few containers inside the cupboards are noted to have buildup of food debris.2.A container with utensils is noted to have buildup of debris and grime and a rolling pin in the container is noted with buildup of what appears to be mold.3.Containers with icing and other baking ingredients on a shelf in the back storage area are noted with buildup of food debris, grime and dust. 1-3.Ensure that the indicated items are cleaned and sanitized.
- 23. Is the facility maintained in a clean and sanitary condition?
- Deli:1.The outside areas of the cabinets have buildup of grime and food spatter.2.The walk in cooler floors are noted to have buildup of debris and food spills.3.The ventilation area as well as the outside door areas of the oven have buildup of grime. 4.The freezer floors have a large amount of debris on the floor as well as under the pallets.5.The paper towel dispenser by the three compartment dishwashing sink is noted to have buildup of dust and grime.6.Bread cooling is noted to have buildup of grease and grime.7.The dairy walk-in cooler floors have debris buildup and are not clean.1-7.Ensure all the indicated areas and items are cleaned and sanitized.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Pizza slices stacked in the hot holding unit are measured to be between ~45-50 degrees Celsius, operator advised the pizza's were placed in the hot holding unit over 2 hours ago. Ensure that all foods in the hot holding unit are measured to be at 60 degrees Celsius or above. Pizza's are removed to be discarded during the inspection.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Deli: 1.The surface of the large food prep counter in the middle of the kitchen is wearing away.2.An open drain is noted on the floor near the oven.1.The food prep counter must be repaired or replaced to be smooth and easily cleanable. 2.The drain needs to be covered.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
2 infractions
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Deli: 1.The surface of the large food prep counter in the middle of the kitchen is wearing away.2.An open drain is noted on the floor near the oven.1.The food prep counter must be repaired or replaced to be smooth and easily cleanable. 2.The drain needs to be covered.
- 23. Is the facility maintained in a clean and sanitary condition?
- Trays holding various food items in the walk-in cooler are noted to have buildup of food spills and debris. Ensure that the indicated areas and items are cleaned and sanitized.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
4 infractions
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Deli: 1.The surface of the large food prep counter in the middle of the kitchen is wearing away.2.An open drain is noted on the floor near the oven.1.The food prep counter must be repaired or replaced to be smooth and easily cleanable. 2.The drain needs to be covered.
- 23. Is the facility maintained in a clean and sanitary condition?
- Deli/Bakery:Bread cooling/holding rack has heavy buildup of grease, food debris and grime. Ensure that the bread cooling rack is cleaned frequently.
- 23. Is the facility maintained in a clean and sanitary condition?
- Deli/Bakery:Floors in the corners of the proofer have buildup of black grime. Ensure the floors are cleaned and maintained clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- Deli:1.The counter area under the front weigh scale is noted to have grease and grime buildup. 2.Trays holding various food items in the walk-in cooler are noted to have buildup of food spills and debris. 1-2.Ensure that the indicated areas and items are cleaned and sanitized.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Deli:1.QUAT sanitizer in a container and spray bottle is measured to be at 100 ppm.2.A staff is observed using sanitizer solution to clean a food prep counter with food debris. 1.Ensure that the sanitizer is maintained at 200 ppm. Sanitizer was remade and tested at correct temperature during the inspection and measured to be at 200 ppm.2.Food contact surfaces must be cleaned first using soap and water, removing the soap with clean water, followed by sanitizing and leaving the surface wet for 2 minutes. Meat Cutting:The QUAT sanitizer is measured to be at 100 ppm. The sanitizer must be measured and maintained at 200 ppm. The staff are instructed to manually add sanitizer from bottle and measure the concentration to ensure it is maintained at 200 ppm.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Deli:1.Milk crates are used under the food prep counter to store foods and food containers and are noted to have buildup of grime and debris. These crates are not easily cleanable.2.Some foods are noted to be stored in a cardboard box that appears to be re-used in the walk-in cooler. 1.Ensure that food and food containers are stored in proper storage containers that are smooth and easily cleanable. 2.Containers used for food storage must be smooth and easily cleanable.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Deli: 1.The food prep counter near the bread slicer is noted to be wearing away and is no longer smooth and easily cleanable. 2.The surface of the large food prep counter in the middle of the kitchen is wearing away.3.The shelve under the microwave is noted to have edges held by tape. 4.An open drain is noted on the floor near the oven.1.Ensure that the counter is repaired or replaced to be smooth and easily cleanable. 2.The food prep counter must be repaired or replaced to be smooth and easily cleanable. 3.Ensure that the shelve is repaired without the use of tape, to be smooth and easily cleanable.4.The drain needs to be covered. Produce:1.A food prep counter in this area is noted to be heavily stained and is no longer smooth and easily cleanable. 2.The magnetic knife storage unit on the wall is noted to have a surface that is wearing away and is no longer smooth and easily cleanable. 1.To facilitate cleaning, food contact surfaces must be smooth and easily cleanable. 2.The magnet knife storage wall unit must be repaired or replaced to be easily cleanable.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Deli:1.Pipping tips inside some containers in a cabinet above the food prep area are noted to have food debris. 2.The brushes used on the bread slicer are noted to be heavily dirty and not made to be easily cleanable. 1.Ensure that the pipping tips and the storage containers are cleaned and sanitized. 2.The brushes should be replaced with cleaning brushes that are easily cleanable. Produce:Some clean utensils are stored on top of the knives magnetic board behind the knives and are in contact with the wall.Utensils must be stored in a manner that ensures they are kept clean and sanitary.
- 23. Is the facility maintained in a clean and sanitary condition?
- Deli/Bakery:Bread cooling/holding rack has heavy buildup of grease, food debris and grime. Ensure that the bread cooling rack is cleaned frequently.
- 23. Is the facility maintained in a clean and sanitary condition?
- Deli/Bakery:Floors in the corners of the proofer have buildup of black grime. Ensure the floors are cleaned and maintained clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- Deli:1.The soup containers tray on the counter and the soup container rack on the side of the cabinet are noted to have heavy buildup of grime and debris.2. Cabinets under the display cooler and the door tracks of the cabinets are noted to have food debris. 3.The counter area under the front weigh scale is noted to have grease and grime buildup. 4.Some containers in cabinets above the food prep counter are noted to have buildup of debris and grime.5.Drawers throughout the facility are noted to have food debris buildup. 6.The shelve under the microwave is covered in grease and grime.7.Trays holding various food items in the walk-in cooler are noted to have buildup of food spills and debris. 8.Some clutter is noted in the walk-in cooler. 1-8.Ensure that the indicated areas and items are cleaned and sanitized.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?