- General sanitation is good.
- The handwashing station supplied with cold/hot running water, soap, and paper towels.
- All coolers (prep line, walk in, upright, beverage) < or = to 4C.
- All freezers (walk in, upright, undercounter) < or = to -18C.
- All refrigeration units equipped with working thermometers.
- All food items are stored in plastic insert containers with lids, dated, and labeled.
- Daily temperature logs were available at the time of the inspection. No concerns with temperature noted.
- Hot holding unit measured at 63C.
- High temperature dishwasher achieved 74.5C at the plate's level during the final rinse cycle.
- Surface sanitizers available in designated red buckets with presoaked wiping cloths at 200 ppm QUAT solution in the kitchen.
- Dry storage area has adequate space and wire racks. Dry food items stored min 15cm (6inches) off the floor.
- No signs of pest activity at the time of the inspection.
- FOODSAFE trained staff on site. Verified at the time of the inspection. |