- General sanitation is good.
- All handwashing stations stocked with cold/hot running water, soap, and paper towels.
- All coolers (walk in, prep, undercounter, upright) < or = to 4C.
- All freezers (walk in, undercounter) < or = to -18C.
- Most food items are stored in plastic insert containers with lids, dated, and labeled.
- All hot holding units > 60C.
- Low temperature dishwasher dispensed 50 ppm chlorine sanitizer at > 24C at the plate's level.
- Glasswasher dispensed 12.5 ppm iodine sanitizer.
- Surface sanitizer available in spray bottles at 200 ppm QUAT solution. Ensure to provide surface sanitizer at each station (ie. main kitchen, serving area, bar) at all times to clean and sanitize any food contact surfaces.
- Dry storage area is satisfactory. Dry food items stored in carts with proper lids.
- Food items are covered with proper lids.
- No signs of pest activity.
- FOODSAFE certified staff. |