- Hand washing stations are equipped with hot and cold running water, liquid soap, and paper towels
- Coolers are ≤ 4°C, freezers are ≤ -18°C, hot holding units are ≥ 60°C
- Temperature and sanitation logs are maintained
- Low temperature dishwasher is available. 50 ppm chlorine residual detected.
- Glasswasher is available. 25 ppm iodine residual detected.
- 200 ppm Quat sanitizer is available
- Ventilation hood is maintained
- Dry storage areas are maintained
- Ice machine is maintained
- Premises is well lit
- Permit is posted
Note:
- Pest control services are in place. Monitor pest activity, clean up rodent droppings if observed, and sanitize affected surfaces.
- Ensure FOODSAFE certificate(s) are kept on-site for review |