- All hand washing stations were properly supplied with hot and cold running water, liquid soap, and paper towels
- Quats sanitizer solution available at three-compartment sink and in spray bottles at 200 ppm.
- Three-compartment sink available for manual warewashing.
- Bar towels (for sanitizing) stored in 100 ppm chlorine solution
- All coolers (walk-in cooler, undercounter coolers, ice cream hoppers) were maintaining temperatures at 4C or colder.
- All freezers were maintaining temperatures at -18C or colder.
- Hot-held food items (chicken nuggets, patties, sausages, gravy, etc.) measured at 60C or hotter.
- Accurate thermometers available
- Food items held at room temperature properly time-tracked and discarded after hold-times.
- Food storage practices satisfactory. All food stored off the floor, properly covered, with good separation between raw and ready-to-eat food items.
- Dry storage areas satisfactory
- Equipment maintained in sanitary conditions (ventilation hoods, ice machine and scoop, beverage machines, etc.)
- General sanitation satisfactory at time of inspection
- Staff have valid FoodSafe certification (or equivalent).
- No signs of pest activity noted at time of inspection
*Note: low-temperature chemical dishwasher has been removed from facility. OK - single-service utensils only (no customer dishes/utensils returning to the kitchen for reuse). As a reminder, in the future, ensure to contact your health inspector for health approval prior to making any changes to the facility or operations. Discussed three-compartment manual warewashing method with manager onsite. Ensure all equipment and utensils to be manually washed can be fully submerged in each compartment of the three-compartment sink. |