Routine inspection conducted:
2-door upright cooler (cheese/bacon) at 4 degrees C
2-door upright cooler (vegetables) at 4 degrees C
Front service area under counter cooler at 2 degrees C
Cook line cooler drawers at 4 degrees C
Cook line freezer drawers at -12 degrees C*
Grill meat freezer at -21 degrees C
Glass freezer at -17 degrees C
2-door upright freezer (meat) at -18 degrees C
2-door upright freezer (pancakes) at -18 degrees C
1-door upright freezer at -19 degrees C
Hot holding internal food temperatures at 60 degrees C or more.
Tracking sheet in use for condiments and timer in use for cheese curds
Raw animal products and ready-to-eat foods properly stored and organized
Hand washing stations unobstructed and supplied with hot and cold running water, liquid hand soap, and single use paper towels
Quaternary ammonium compounds (quats) sanitizer measured 200 to 400 ppm in buckets with wiping cloths and from dispenser**
Three compartment sink supplied with hot and cold running water, three sink plugs, detergent, and sanitizer
High temperature dishwasher measured 76 degrees C at the utensil surface during the final rinse (minimum required: 71 degrees C at the utensil surface)
Designated area available for storage of personal items
Temperature and sanitation logs up to date
FOODSAFE requirements met at time of inspection. FOODSAFE certificate is valid to June 22, 2024.
Premises generally maintained in sanitary condition.
No signs of pest activity at time of inspection.
Permit posted at front
*Freezer in frequent use at time of inspection.
**Sanitizer label indicates concentrations of 200 to 400 ppm quats to be used for food contact surfaces |