-Handwash stations stocked with liquid soap, papertowels, hot/cold water
- undercounter cooler (2C), sandwich cooler (4C), display cooler (2C), and coffee coolers (1C and 2C)
- cooked eggs hot holding (74C), soup hot holding (73C), and sausage patties hot holding (79C) measured >60C
- Walk in freezer and upright freezer (-19C -20C)
- 3 compartment sink stocked with sanitizer at 200 ppm Quats Discussed manual warewashing method
- Sanitizer solution available in buckets at 200 ppm QUATS
- General sanitation satisfactory, FOODSAFE level 1 certified staff on site
- No evidence of pests at the time of inspection, Permit posted in a conspicuous location |