=BOH and FOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water
=Walk-in cooler (2C), prep line cooler (3C), and dairy undercounter coolers measured < 4 degrees C
=Walk-in freezer (-18C), fry freezer (-19C), and raw beef chest freezer (-18C) measured < -18 degrees C
=Beef patty hot holding (80C), egg patties (64C), and chicken strips (63C) measured > 60 degrees C
=3 compartment sink with sink plugs available for manual dishwashing. Operator able to demonstrate manual warewashing method
=Sanitizer solution at 200 ppm QUATS available in spray bottles
=Wiping cloths stored in bleach sanitizer solution at 100 ppm chlorine
=General sanitation was satisfactory at the time of inspection, however some previously spilled sugar noted underneath BOH storage shelves. Clean this area
=General food storage practices satisfactory at the time of inspection. Foods properly stored off the floor and covered and raw meats stored below ready-to-eat foods.
=No evidence of pest activity noted at the time of inspection
=Ice machine was maintained in a sanitary manner
=Staff hygiene satisfactory at the time of inspection, staff FOODSAFE level 1 certification verified at the time of inspection
=Permit posted in a conspicuous location
=Time stamps noted on ambient temperature potentially hazardous foods and continuously used utensils
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