- Hand washing sinks were properly supplied with hot and cold running water, liquid soap, and paper towels.
- Quat-based sanitizer spray available at 200 ppm. Bleach sanitizer solution for wiping cloths available at 100 ppm (chlorine residual).
- High-temperature dishwasher reached 71C at the dish surface during final rinse cycle - good.
- Sliding glass-door cooler, undercounter prep cooler, and front cooler measured at 4C or colder.
- Freezers measured at -18C or colder.
- Accurate thermometers available. Temperature records well maintained and up to date.
- No hot-holding of food at time of inspection - rice was being cooked.
- Food storage practices excellent. All food stored off the floor and properly covered, with good separation between raw and ready-to-eat items and vegetables. No issue with cooler storage capacities/space for current volume of food at time of inspection.
- Dry storage areas satisfactory. Well organized and adequate in space available.
- All food-related equipment maintained in sanitary conditions. General sanitation also excellent.
- Two-compartment dishwashing sinks maintained in sanitary conditions.
- Food prep sink also maintained in sanitary condition. Discussed designation of this sink for the purpose of food preparation only. *Remove any items for manual dishwashing from the food prep sink, such as sponges, brushes, dish soap, and dish rack.
- Mop sink and mop bucket maintained in sanitary conditions.
- No signs of pest activity noted at time of inspection. |