All hand wash stations were fully equipped with hot/cold running water, soap and paper towel.
Staff wear clean aprons. Observed good hand wash practices at time of inspection.
All coolers 4C or less (walk in, display bakery, deli cases...etc)
Freezers -18C or less (walk in, bakery...etc)
General sanitation satisfactory. No obvious sign of pest infestation noted at time of inspection. Both back doors were closed.
Meat slicers appeared clean at time of inspection. Meat slicers are taken apart and thoroughly washed/sanitized minimum once every 4 hours as per staff.
100ppm chlorine sanitizer available in spray bottles in each food handling area (ie. bakery, deli, coffee...etc). No reusable cloths were noted on the counters. Staff appear to be using single use paper towel to wipe.
Chlorine test strips available at each of the warewashing sinks (deli and bakery). Each two compartment sink had their own test strips, bottles of bleach and set of drain plugs.
No concerns with manual warewashing procedures described by staff at time of inspection.
Quat sanitizer in spray bottle 200ppm also available in the deli area. Quat sanitizer is premixed and used in the deli area.
High temperature dish washer at the coffee bar achieved 71C (with thermolabel).
All foods appeared protected at time of inspection (ie. stored off the ground, covered...etc) |