Routine inspection conducted
Temperatures:
Front of House:
Upright 2 door display freezer (True): -18.6°C
Undercounter 1 door cooler (Silver King): 0.3°C
Fresh Blender (mixes): 0.8°C
Cream dispenser (Sure shot): 2.4°C
Espresso machine (Franke): 1.7°C
Back of House:
Upright freezer (Delfield 6000XL): -14.6°C
Upright cooler (Delfield Refrigerator): 4.6°C
8 compartment warmer: 76.0°C
2 compartment warmer (buns, onion): 62.0°C
2 compartment upright freezer (Delfield): -22.2°C
Upright freezer (Delfield, by fryer): -21.2°C
Gravy warmer: 64.0°C
Basement
Walk-in freezer (Coldstream): -17.1°C
Walk-in cooler (Coldstream): 1.1°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 71.0°C on first cycle
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:
No pest activity observed at time of inspection
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