Action plan for Haccp 2015

COD NEED TO
SUBJECT PT RESPPRIORITY
DEADLINE
E ORDER
All drainage are clean and free from wastes
1.6.1 10 Stw 1 DAILY inox gril
Comments: Drain at banquet kitchen is dirty and surface is not smooth and flat.
All drainages must be trapped against backflow to prevent water contamination and bad smells
1.6.2 10 Stw 1 30 JULY TRAP
Comments: Found hole on the floor of Commissary without covered with trap.
All table top, sink table and shelves above are correctly maintained and in good repair condition.
1.10. 1
Comments: Kitchen shelves is dirty (Commissary). Food container is dirty (Commissary). Open kitchen 10 Stw DAILY
1
shleves is oily.
Ice shall be made from potable water and should be manufactured, handled and stored so as to
3.1.3 protect it from contamination. 30 stw 1 DAILY
Comments: Inner surface of ice machine is dirty, ice scoop didn’t exist at machine
All garbage bins must have a lid, are pedal operated and in good working condition, NO presence of inappropriate
SMALL
or damaged garbage bin in all F&B areas. GARBAGE
3.2.1 10 stw 1 DAILY
Comments: Pedal of garbage bin is not working (main kitchen). Pedal of garbage bin is not working. WITH FOOD
OPERATED
Garbage bin has no cover, lid and pedal (open kitchen). Garbage bin housing is broken (locker).
The Dishwashing Machine is clean and show sign of regular maintenance
3.7.2 Comments: Inner and outer surface of dishwashing machine are dirty. Surrounding area of Dish washing 30 stw 1 DAILY
machine is dirty.
All Hand Wash facility are equipped with Antibacterial Soap, Nail Brush, waste bin with pedal and have tissue towel NAIL BRUSH,
3.8.2 or air dryer. 50 stw 1 DAILY TISSUE
Comments: Hand soap dispenser was broken and empty - Commissary. HOLDER
All Hand Wash Basin have been adjusted to supply warm water and proper bilingual hand washing sign is posted
3.8.4 over the hand sink. 10 stw 2 30 AUG
Comments: Hand washing poster is not posted – Receiving.
Prevent cross contamination Knives in use and other utensils used for the food production should be in adequate
constitution. Concerning this matter, actions are taken to control the risk of contamination.
3.10. CHOPPING
30 stw 2 30 AUG
6 Comments: Green cutting board is deep scratch and dirty. Can opener holder is rusty, can opener blade is BOARD
dirty – no clean as you go. There are wooden knives handle and black knives handle used in kitchen.
3.10. CHOPPING
30 stw 2 30 AUG
6 BOARD
Green, yellow, whiteand brown cutting board – surfaces are dirty
pot wash station.
No infestation of rodent or pest in the facilities, There is no evidence or presence of birds, rats, mouse, flies,
cockroaches, ants etc., in food preparation, storage and food services areas
Guide Line: Inspect carefully all the above areas to ensure no presence of birds, rats, mouse, flies, cockroaches, stw hk
4.4 150 1 DAILY
ants etc... Are detected. eng
Comments: Found an american cockroach in the chest freezer. Found german cockroaches on wall of main
kitchen.
Measured chemical
Comments: Sanitizerconcentration
solution for direct contact surfaces (J512) and Suma eden are not measured its
10.2 30 Stw KIT 1 ASAP
concentration before used.
Personal hygiene policy and procedures are followed by every person who enters the production or service area -
NO mobile phone, spoon, knife in any pocket, NO eating, chewing and drinking only in restricted areas, No watch,
Bracelets or jewellery worn, NO personal belonging in the workplace. Personel kept work in hygiene way
8.2 Guide Line: Personel should keep working in hygiene way, example used gloves then trush rubbish in the bin 50 All + HR 1 ASAP FIRST AID
should change the glove, or after trush rubbish in the bin should wash hand first before handling food
Comments:Stewarding apron was put on fire extinguisher. First aid box is not complete with plaster and
bioplacenton, also the cotton has been opened.
Satisfactory sectorization of Cold Kitchen, Butchery, Fish preparation, Pastry & Bakery and Fruit & Vegetables
preparation to prevent any cross contamination
1.1.4 50 kit 1 15-Aug LAMINATING
Comments: Butchery and commissary in the same room without any separation. Bonesaw put next to fruit
preparation area at commissary, no segregation of meat, fish, and poultry area.
No storage on the floor
6.1.4 30 all 1 DAILY
Comments: Chemical (in drum) were put put on the floor of receiving area, from a day before.
Cold storage - All products are properly segregated in the chillers and freezer as per standard segregation
6.2.3 30 kit 1 DAILY
Comments: Egg is stored above fruit and beside fruitand slice vege in the chiller.
Cold storage - All products in chillers and freezer have proper label mentioning product name, production date and
expire date. Compliance with use-by date and best-before date, Compliance with secondary use-by dates of
6.2.4 150 kit 1 DAILY LABEL HACCP
defrosted, unpackaged or open raw materials
Comments: Slice vegetables are not labeled. Condiments are not labeled, Slice fruits are not labeled.
6.2.1 Dry Food Storage - There is no products store directly on the floor
20 all 1 DAILY
0 Comments: Frying oil and mineral water are put on the floor.
The Floor is clean, dry, not slippery, flat, no missing or loose tiles, no damaged tiles
Comments: Dirty floor on corners of pastry kitchen. Broken floor – In front of garbage room. Broken tiles – CERAMIC,
1.2.2 10 eng 2 30-Aug
BRUSH
 CERAMIC,
1.2.2 10 eng 2 30-Aug
banquet kitchen. Dirty of underneath at Dishwashing area. Dirty floor at open kitchen. Broken tiles of BRUSH
garbage room.
It is recommended to have conical side between floor and wall. CONICAL
1.2.3 10 eng 3
Comments: There is no conical between floor and wall in food preparation area. CERAMIC
Painting used in wet area is acid/chemical resistant and waterproof, and is not mouldy
1.3.1 10 eng 2 15 AUG PAINT
Comments: Wall of garbage room is moldy.
tile
1.2.3 Comments: Missing ceramic at bakery room and broken wall at pastry. Broken tiles of the wall at main 10 eng 2 30 AUG CERAMIC
kitchen. Broken tiles of the wall at locker room.
The Ceiling is free from holes, crack and pest access, without any spider web or insect presence.
1.5.3 10 eng 2 30 AUG
Comments: Spider web and holes on ceiling of open kitchen
Lamps shall have proper cover, are properly clean and in good working condition
1.7.2 10 eng 2 30 JULY COVER LIGHT
Comments: Lamps at polishing area are not covered
Calibration schedules are in place and documented. All scales used in receiving area or pastry or other area
must have “TERA” from Metrology Institute. TERA is done once a year as per legal metrology. Report is
documented and available in Chef / F&B office. All internal and external "Chillers & Freezer" Thermometer have
been check by Engineering for accuracy, Engineering as a MASTER equipment calibrated on yearly bases,
documentation is available in engineering and Chef / F&B Offices. Food thermometers in kitchen area have a
MASTER equipment calibrated on yearly bases and documentation is available in Chef / F&B office. eng MASTER
2.3 50 2 30 AUG
• Calibration schedule shall be established for all measuring equipment. Calibration can be carried out both KIT EQUIPMENT
internally and externally. If hotel decides to carry out internal calibration then the person who is appointed to do that
shall be competent (having training related to calibration of measuring unit). In addition to internal calibration, hotel
shall provide one of equipment as “master” which is used for calibration of other similar equipment. This “master”
shall be calibrated externally at least once a year (for thermometer or display temperature)
Comments: External and internal calibration of thermometer was not yet done in last year and this year.
Water used in food handling and processing area is potable and the quality of the water meet the requirement as
stated in Ministry of Health Regulation No. 492 Year 2010 on quality of potable water. Testing is carried out every 6
months and documentation report are available in Engineering and Chef / F&B offices.
Guide Line: All kinds of water testing must be carried out every 6 months
3.1.1 150 eng 1 ASAP
• Process water testing shall be done by competent testing laboratory (accredited laboratory based on ISO/IEC
17025). The list of accredited testing laboratory can be searched through website: www.bsn.go.id, and should be
comply Ministry of Health Regulation No. 492 Year 2010
Comments: Last water testing was done on April 2014.
 The water from reservoir is tested for microbiology parameters. Testing is carried out every 6 months and
documentation report are available in Engineering and Chef / F&B offices.
Guide Line: Water testing for Legionella, Shigella, Coliform and E.coli check for water particularly the sampling
3.1.2 outlet comes from output of water reservoir. The testing shall be done by competent testing laboratory (accredited 50 eng 1 ASAP
laboratory based on ISO/IEC 17025). The list of accredited testing laboratory can be searched through website:
www.bsn.go.id.
Comments: Last water testing was done on April 2014.
Separated wash basin are used for washing kitchen equipment and utensils, hand washing and dish washing
10 eng 3 HAND WASH
3.6.1 Comments:Dual function sink – wash hand and food (Pastry and Commissary). Dual function sink – hand
wash and vege sanitation (Receiving).
Pot wash area as 3 basins function as follows: Wash, Rinse and Sanitised
3.6.2 50 eng 2 30-Sep
Comments: Pot wash station has two sinks (should be three sinks) - Main Kitchen and Pastry.
Pot wash as a hot water spray and the water temperature is at 43 - 49 C°
3.6.3 10 eng 1 ASAP
Comments: Water temperature is 30.20 C at pot wash station.
The Dishwashing Machine is running properly and water temperatures are in accordance with standard.
3.7.1 30 eng 1 ASAP
Comments: Dish washing machine at Main kitchen was running with low water temperature.
The Dish Washing Machine as a hot water spray and the water temperature is at 55-65 °C for wash and for rinse 82-86 °C
3.7.4 10 eng 1 ASAP
Comments: Water temperature of dish washing machine was not reach standard of 82o C
All Hand Wash Basin are pedal operated or with Sensor, hand wash basin are located in kitchen, lockers, toilet, and
canteen area to facilitate hand washing before beginning or returning to work, and are in good working condition. HAND WASH
3.8.1 30 eng 3
Comments: Hand wash station is hand operated - pastry, main kitchen, open kitchen, commissary, SENSOR
receiving
Cold storage - Chillers and Freezer should be clean and show sign of regular maintenance, no condensation, no
accumulation of ice in freezer and all lamps are clean and properly covered.
Comments: Up reach chiller – door gasket broken and rusty – Bar. Show case – door frame is dirty. Ice eng
CHANGE ALL
6.2.5 kit 1 30-Sep
cream freezer : door is broken. Under counter chiller – inner surfaces are dirty (main kitchen) . Up reach GASKETS
stw
chiller – broken gasket (main kitchen). Up reach chiller’s gasket is broken and dirty, Chest freezer’s gasket
is moldy – Pastry.
Dry Food Storage - All products are stored at a maximum temperature of 25 °C and humidity is control between BUY 2
6.2.6 50% to 60% 20 eng kit 2 30-Sep YHERMOHYG
Comments: There is no thermohygrometer to monitor temperature and relative humidity in dry storage. ROMETER
not done

done

deep
cleaning
done

deep
cleaning
done

already
buy

clean
weekly

all
operated

done

can
opener
has been
received
 can
opener
has been
received

still work
on that,
but most
of the
hole lock

cant do it!

still need
to
complete
the first
aids boxe

sectorizati
on done

daily
check
daily
check

purchase
3 hand
labeller,
done

daily
check

still not
yet finish
 still not
yet finish

will not
be done
not yet
done
still not
yet finish

done

done

done

done
 done

done

done

not yet

not yet

not yet

sensor
was to
expensive

few order
but most
not yet
change

done but
not
efficent
The Floor is clean, dry, not slippery, flat, no missing or loose tiles, no damaged tiles
Comments: Dirty floor on corners of pastry kitchen. Broken floor – In front of garbage room. Broken tiles –
banquet kitchen. Dirty of underneath at Dishwashing area. Dirty floor at open kitchen. Broken tiles of
garbage room.
It is recommended to have conical side between floor and wall.
Comments: There is no conical between floor and wall in food preparation area.
Painting used in wet area is acid/chemical resistant and waterproof, and is not mouldy
Comments: Wall of garbage room is moldy.
tile
Comments: Missing ceramic at bakery room and broken wall at pastry. Broken tiles of the wall at main
kitchen. Broken tiles of the wall at locker room.
Lamps shall have proper cover, are properly clean and in good working condition
Comments: Lamps at polishing area are not covered
Calibration schedules are in place and documented. All scales used in receiving area or pastry or other area
must have “TERA” from Metrology Institute. TERA is done once a year as per legal metrology. Report is
documented and available in Chef / F&B office. All internal and external "Chillers & Freezer" Thermometer have
been check by Engineering for accuracy, Engineering as a MASTER equipment calibrated on yearly bases,
documentation is available in engineering and Chef / F&B Offices. Food thermometers in kitchen area have a
MASTER equipment calibrated on yearly bases and documentation is available in Chef / F&B office.
• Calibration schedule shall be established for all measuring equipment. Calibration can be carried out both
internally and externally. If hotel decides to carry out internal calibration then the person who is appointed to do that
shall be competent (having training related to calibration of measuring unit). In addition to internal calibration, hotel
shall provide one of equipment as “master” which is used for calibration of other similar equipment. This “master”
shall be calibrated externally at least once a year (for thermometer or display temperature)
Comments: External and internal calibration of thermometer was not yet done in last year and this year.
Water used in food handling and processing area is potable and the quality of the water meet the requirement as
stated in Ministry of Health Regulation No. 492 Year 2010 on quality of potable water. Testing is carried out every 6
months and documentation report are available in Engineering and Chef / F&B offices.
Guide Line: All kinds of water testing must be carried out every 6 months
• Process water testing shall be done by competent testing laboratory (accredited laboratory based on ISO/IEC
17025). The list of accredited testing laboratory can be searched through website: www.bsn.go.id, and should be
comply Ministry of Health Regulation No. 492 Year 2010
Comments: Last water testing was done on April 2014.
The water from reservoir is tested for microbiology parameters. Testing is carried out every 6 months and
documentation report are available in Engineering and Chef / F&B offices.
Guide Line: Water testing for Legionella, Shigella, Coliform and E.coli check for water particularly the sampling
outlet comes from output of water reservoir. The testing shall be done by competent testing laboratory (accredited
laboratory based on ISO/IEC 17025). The list of accredited testing laboratory can be searched through website:
www.bsn.go.id.
Comments: Last water testing was done on April 2014.
Separated wash basin are used for washing kitchen equipment and utensils, hand washing and dish washing
Comments:Dual function sink – wash hand and food (Pastry and Commissary). Dual function sink – hand
wash and vege sanitation (Receiving).
Pot wash area as 3 basins function as follows: Wash, Rinse and Sanitised
Comments: Pot wash station has two sinks (should be three sinks) - Main Kitchen BQT and Pastry.
Pot wash as a hot water spray and the water temperature is at 43 - 49 C°
Comments: Water temperature is 30.20 C at pot wash station.
The Dishwashing Machine is running properly and water temperatures are in accordance with standard.
Comments: Dish washing machine at Main kitchen was running with low water temperature.
The Dish Washing Machine as a hot water spray and the water temperature is at 55-65 °C for wash and for rinse 82-86 °C
Comments: Water temperature of dish washing machine was not reach standard of 82o C
All Hand Wash Basin are pedal operated or with Sensor, hand wash basin are located in kitchen, lockers, toilet, and
canteen area to facilitate hand washing before beginning or returning to work, and are in good working condition.
Comments: Hand wash station is hand operated - pastry, main kitchen, open kitchen, commissary,
receiving
Cold storage - Chillers and Freezer should be clean and show sign of regular maintenance, no condensation, no
accumulation of ice in freezer and all lamps are clean and properly covered.
Comments: Up reach chiller – door gasket broken and rusty – Bar. Show case – door frame is dirty. Ice
cream freezer : door is broken. Under counter chiller – inner surfaces are dirty (main kitchen) . Up reach
chiller – broken gasket (main kitchen). Up reach chiller’s gasket is broken and dirty, Chest freezer’s gasket
is moldy – Pastry.
Dry Food Storage - All products are stored at a maximum temperature of 25 °C and humidity is control between
50% to 60%
Comments: There is no thermohygrometer to monitor temperature and relative humidity in dry storage.

INSECT KILLER MUST HAVE PROTECTIO

Ac pipe in garbage room must be connect to the floor

chopping board must be scratch

All eclectric applicants must be operation and out of the floor
gaz pipe must be paint
extinctor must be fix in the wall
CERAMIC,
BRUSH

CONICAL
CERAMIC

PAINT

CERAMIC

COVER
LIGHT

MASTER
EQUIPME
NT

BUY 4 HAND WASHING WITH AUTOMATIC

SPRAY

ADD 1 MORE BASSINS TO ALL THE KITCHEN

 HAND
WASH
SENSOR

CHANGE
ALL
GASKETS

BUY 2
YHERMOH
YGROMET
ER