- Three-compartment sink available for manual warewashing. Staff were able to demonstrate that the largest piece of equipment to be washed & sanitized could be fully submerged in each sink compartment.
- Hand washing stations were properly supplied with hot and cold running water, liquid soap, and paper towels.
- Quats sanitizer solution available at three-compartment sink and in spray bottles at 200 ppm.
- Bar towels (for sanitizing) stored in 100 ppm chlorine solution
- All coolers (both walk-in coolers, undercounter coolers, ice cream hoppers) were maintaining temperatures at 4C or colder.
- All freezer temperatures were satisfactory
- Hot-held food items measured at 60C or hotter.
- Accurate thermometers available and temperature logs maintained (digitally).
- Food items held at room temperature properly time-tracked using the tablet or time-coded stickers. Any leftovers are discarded after hold-times.
- Food storage practices satisfactory. All food stored off the floor and properly covered.
- Dry storage areas satisfactory
- Equipment maintained in sanitary conditions (ventilation hoods, ice cream machine, in-use utensils, ice machine and scoop, beverage machines, etc.)
- General sanitation satisfactory at time of inspection
- No signs of pest activity noted at time of inspection.
- Staff have valid FoodSafe certification (or equivalent). |