Hand sinks supplied with liquid soap, paper towels, hot/cold running water
**Keep coffee pots from blocking your hand sink access. Dumping is OK, however remove the pots for easy sink access
Two soup warming units: one is designated for cooking (bagged), the other for hot holding. Good.
Hot holding of soups, and dry items >60C
Quat sanitizer tested at iced capp machine, rag buckets, and at dispenser - all 200ppm
**Use the sanitizer immediately after making an iced capp to prevent product from drying on
All coolers 4C and below, including upper inserts at sandwich station - good
General sanitation of facility satisfactory
**Never use bowls or cups as ice or product scoops as they don't have clean handles. ALWAYS store proper scoops outside of product to prevent contamination |