- General sanitation is good.
- Handwashing station supplied with hot/cold running water, soap, and paper towels. Do not block the paper towel dispenser with the computer keyboard.
- All coolers (walk in, prep, upright beverage) at < or = to 4C.
- All refrigeration units are equipped with working thermometers.
- Food items stored in metal insert container, dated, labeled, plastic wraps.
- Hot holding units at 60C.
- Three compartment sink available for manual dishwashing. Sanitizer available at 200ppm Quat solution with drain plug to fill the sanitizing compartment of the sink. Please follow the proper manual dishwashing procedures.
- Surface sanitizers available in labeled spray bottles with wiping cloths at 200ppm Quat solution. Ensure to provide surface sanitizers at each station (ie serving area, main prep area) and use clean wiping cloths.
- Dry storage area has sufficient cabinet space and wire racks. Better organization is required in the back of the kitchen, all cardboard boxes must be discarded.
- No signs of pest activity at the time of the inspection.
- FOODSAFE trained staff on duty. Verified at the time of the inspection. |