Hand wash stations were fully equipped with hot/cold running water, soap and paper towel.
Observed good hand washing practices at time of inspection.
All coolers 4C or less (walk in, under counter, inserts...etc)
Freezer -16C
Hot holding of soup, meat balls...etc all higher than 60C.
Temperature logs maintained up to date.
Probe thermometer available on site to check internal temperature of foods. Ensure probe is sanitized between uses.
Good general sanitation.
No obvious sign of pest activity noted at time of inspection.
Dry storage area well maintained.
Back door was closed at time of inspection.
Quat sanitizer in container with cloths submerged, in spray bottle, in sanitizing compartment of ware washing sinks and at source 200ppm.
Quat test strips available.
Manual ware washing procedures reviewed at time of inspection – no concerns.
Drain plugs x3 available.
All stored foods appeared protected (ie. stored off the ground, covered, lights in food handling areas had covers..etc) |