=Handwash station stocked with liquid soap, paper towels, and hot/cold running water
=Walk-in cooler (3C), coffee undercounter cooler (3C) measured < 4 degrees C
=Walk-in freezer (-18C), patty coffin (-10), deep fry coffin (-13C), and fry dispenser (-18C)
=Gravy hot holding (80C), patty hot holding (70C), and chicken nugget hot holding (78C) measured > 60 degrees C
=Facility uses time tracking with stickers indicating discard time (hours); observed to be in use and followed
=3 compartment sink with sink plugs available for manual dishwashing. Operator able to demonstrate manual warewashing method
=Wiping cloths stored in sanitizer solution at 200 ppm QUATS
=General sanitation was satisfactory at the time of inspection, however some cleaning required around the CO2 tank in the back of house
=General food storage practices satisfactory at the time of inspection. back storage area and mop sink area light bulbs need replacement
=Foods properly stored off the floor and covered and raw meats stored below ready-to-eat foods.
=Ice machine maintained in a sanitary manner
=Staff hygiene satisfactory at the time of inspection; staff FOODSAFE certification verified to be valid (expires April 2024)
=Permit posted in a conspicuous location |