Routine inspection conducted
Temperatures:
Cream dispenser: 3.4°C
Undercounter cooler: 2.6°C
Ice chest: -18.4°C
Upright freezer (Delfield): -6.1°C
Foods frozen solid at time of inspection; Adjust so temperature is -18°C or less.
Upright cooler (Curtis): 3.0°C
8 compartment warmer: 63.0°C
Gravy warmer: 68.0°C
2 compartment warmer (buns, onion): 77.0°C
Upright freezer (Delfield, by fryer): -14.0°C
2 compartment upright freezer (Delfield): -15.2°C
Walk-in cooler: 3.8°C
Walk-in freezer: -8.8°C
Sanitation:
Handwash station equipped with hot/cold running water, liquid soap, paper towels, and garbage receptacle.
QUATs sanitizer measured 200ppm at time of inspection
High temperature dishwasher reached 72.0°C on fourth cycle
Recommended to have service technician assess to determine why it takes so long to warm up
2 compartment sink available
Onion slicer maintained in sanitary manner
Overall sanitation of facility satisfactory
Storage:
All food items were stored at least 6" off the floor.
All products were either in original packaging or covered inside coolers.
Storage area was well-organized.
Chemicals and cleaners were stored separate from food preparation areas.
Condiments on time control; time stamps available for burger toppings, bacon discarded every hour (on timer)
General:
Range hood baffles clean
No pest activity observed at time of insepction |