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    ACE Summary-16yg7yf

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    Hadi Shaiful
    The restaurant was underperforming in food safety and brand standards. Several priority issues were noted including sanitized utensils not reaching the proper temperature in the dishwasher, wiping cloths not stored properly in sanitizer, and potential cross contamination issues from foreign objects in food and uncovered ready-to-eat foods. Corrective actions are needed to address these food safety violations and ensure standards are met.

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    ACE Summary-16yg7yf

    Uploaded by

    Hadi Shaiful
    16 views6 pages
    The restaurant was underperforming in food safety and brand standards. Several priority issues were noted including sanitized utensils not reaching the proper temperature in the dishwasher, wiping cloths not stored properly in sanitizer, and potential cross contamination issues from foreign objects in food and uncovered ready-to-eat foods. Corrective actions are needed to address these food safety violations and ensure standards are met.

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    The restaurant was underperforming in food safety and brand standards. Several priority issues were noted including sanitized utensils not reaching the proper temperature in the dishwasher, wiping cloths not stored properly in sanitizer, and potential cross contamination issues from foreign objects in food and uncovered ready-to-eat foods. Corrective actions are needed to address these food safety violations and ensure standards are met.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    16 views6 pages

    ACE Summary-16yg7yf

    Uploaded by

    Hadi Shaiful
    The restaurant was underperforming in food safety and brand standards. Several priority issues were noted including sanitized utensils not reaching the proper temperature in the dishwasher, wiping cloths not stored properly in sanitizer, and potential cross contamination issues from foreign objects in food and uncovered ready-to-eat foods. Corrective actions are needed to address these food safety violations and ensure standards are met.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 6

    Evaluator

    Nurul Naseirah Mohammad


    Nasir

    Length of Visit: 02:43


    VISIT DETAILS
    Position: Assistant Manager
    Restaurant #: 60P3010251
    Date: 2022/05/21
    Restaurant Address:
    Ipoh, Perak Darul Ridzuan, 30250, Lot Start Time: 17:05:57
    36643A Jalan Raja Dr Nazrin Shah, 31350 MOD: Afiq Hazwan bin
    Ipoh, Perak Marwan
    Restaurant: PH Gunung Rapat Visit Type: Unannounced

    OUR
    Food Safety Brand Standards Local Standards
    RESULTS

    Underperforming Underperforming At Standard At Standard

    # L1 # L3 # L1 #L2 # L3 # L1 #L2 # L3

    4 2 2 1 0 0 0 0

    Win Streak History

    Date LS BS FS Visit Type


    AS 05/21/2022
    AS AS UN Unannounced

    01/18/2022
    AS AS AS Unannounced
    MA
    08/03/2021
    AS AS AS Announced

    03/08/2021
    AS AS AS Announced
    UN
    Actions & Notes

    Priority 1: Proper sanitizing in 3 sink and dishwasher


    Sanitized utensil temperature not ≥71°C (160°F).

    Priority 2: Cross contamination is not observed


    Foreign non-food object

    Priority 3: L2 Sheeting/Proofing/Retarding according to standard


    Proofing not to standard

    Priority 4: L2 Panning, Spraying and Stacked according to standard


    Stacking procedure

    Priority 5: Cold TTCS held IN PRODUCTION ≤5°C (41°F). (Temp >5°C (41°F) to 8°C (46°F) but time OK)
    Maketable Meat
    ACE – Rest. 60P3010251

    Food Action

    Temperature

         (L1) (6.2) Cold TTCS held IN PRODUCTION ≤5°C (41°F). (Temp >5°C (41°F) to 8°C (46°F) but time
    OK)
    Comments:Shredded chicken in maketable top was at 10.9C and still within 4 hours time.
    Picklist: Maketable Meat

    Maketable Meat

    Dough Preparation, Handling and Timing

         (L2) L2 Sheeting/Proofing/Retarding according to standard


    Comments:At 6pm, observed pan dough batch 4 already been moved to retarder. According to dough tracking chart, time moved
    into proofer was at 5.20pm. Proofing was less than 60min.
    Picklist: Proofing not to standard

    Proofing not to standard Proofing not to standard

         (L2) L2 Panning, Spraying and Stacked according to standard


    Comments:1. Observed one stack of regular pan dough in walk in chiller did not have top empty pan. 2. Observed 2 stacks of pre-
    stretched SFO and 1 stack of pre-stuffed dough in chiller under maketable only had 1 top empty pan instead of 2.
    Picklist: Stacking procedure
    Stacking procedure Stacking procedure

    Kitchen Action

    BOH Structure and Surfaces

         (L1) BOH Floors, Walls and Ceilings are clean


    Comments:Water marks on ceiling above flour cabinet.
    Picklist: Ceiling

    Ceiling

    Equipment Action

    All Equipment

         (L1) (5.8) All gaskets clean and in good repair


    Comments:Torn aux chiller gasket.
    Picklist: Reach-in Cooler

    Reach-in Cooler

         (L1) Cooking equipment in good repair


    Comments:Observed microwave upper part cannot placed properly.
    Picklist: Microwave
    Microwave

    Cleaning Systems, Methods and Supplies

         (L1) (8.1) Approved chemicals are properly labelled, stored and handled correctly.
    Comments:1. Chemical spray bottle labelled degreaser had clear solution instead of purple solution inside. 2.
    Picklist: Not properly labelled

    Not properly labelled Not properly labelled

         (L3) (5.1) Proper sanitizing in 3 sink and dishwasher


    Comments:Dishwasher temperature was 50C.
    Picklist: Sanitized utensil temperature not ≥71°C (160°F).

    Sanitized utensil temperature not


    ≥71°C (160°F).

         (L1) (5.3) Wiping cloths used and stored properly in a sanitizer bucket with correct concentration
    Comments:1. Concentration of sanitizer bucket at dough making table was less than 50ppm. 2. Observed 2 wet wiping cloths not
    in sanitizer bucket when not in use, found at dough making table and near dishwasher.
    Picklist: Sanitizer buckets/bottles not correct concentration; Wiping cloths not in sanitizer when not in use
    Sanitizer buckets/bottles not correct Wiping cloths not in sanitizer when Wiping cloths not in sanitizer when
    concentration not in use not in use

    Storage & Protection from Contamination

         (L3) (4.3) Cross contamination is not observed


    Comments:Found foreign non-food particle on vanilla ice cream in ice cream freezer.
    Picklist: Foreign non-food object

    Foreign non-food object

         (L1) (4.3) Potential cross contamination is not observed


    Comments:Opened packet of cheezy and curry sauce in walk in chiller found not properly contained.
    Picklist: RTE foods not covered

    RTE foods not covered

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