- Routine inspection conducted.
- Hand washing sinks were properly supplied with hot/cold running water, liquid soap, paper towels.
- QUAT-based sanitizer solution available at 200 ppm in sanitizing pails, spray bottles, and from dispenser. Test strips available for use.
- Three-compartment sink available for manual warewashing maintained in sanitary conditions. *Ensure the sanitizing sink is filled up with sanitizer such that large equipment can be fully submerged for at least 1 minute.
- Coolers measured 4C or less.
- Freezers measured -18C or less.
- Food held in hot-holding cases measured 60C or hotter. Temperatures are checked every 2 hours. *Ensure temperatures are also consistently being recorded on your temperature logs.
- Accurate thermometers available. Temperature logs for coolers, freezers, reheating, and hot-holding available.
- Reviewed reheating and hot-holding procedures at time of inspection - OK.
- Equipment and utensils maintained in sanitary conditions.
- General sanitation satisfactory.
- No signs of pest activity noted.
- Staff have valid FoodSafe level 1 certifications. |