Routine inspection conducted:
Handsinks equipped with hot/cold running water, liquid soap, and paper towels (handsink in sandwich prep area and in back room)
All coolers at 4 deg C or less
Freezers at -18 deg C or less
Quat sanitizer bucket at 200 ppm Quats.
Thermometers available in all cold holding units
Temperatures recorded daily in temp log
Food Safe certified staff on site
3 compartment sink on site with Quats at dispenser at 200 ppm , test strips available on site for staff to test
Observed staff practicing proper handwashing
General sanitation excellent
All foods stored off floor, no signs of any pests
COVID-19 Protocols
-Staff was wearing mask at time of inspection
-COVID-19 Safety Plan available on site
-Premises has arrows on floor for one directional flow of customer traffic
-Signs are posted reminded customers to wash hands, not enter premises if feeling any symptoms, etc.
-Discussed with operator regarding table spacing of 6 feet/2 meters
-Provided Operator with updated COVID-19 guidelines for restaurants
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