=BOH and FOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water
=Double door cooler (2C), single door cooler (1C), far BOH cooler (3C), milk2go cooler (4C), sureshot cooler (3C), and onion ring drawer cooler (3C) measured < 4 degrees C
=Walk-in freezer (-29C), deep fry freezer (-19C), and burger patty freezer (-10C)
=Gravy hot holding (83C), large meat patty hot holding (75C), and saute onion hot holding (62C) measured > 60 degrees C
=High temperature dishwasher had a final rinse temperature of 74.0 C at the dish surface (minimum 71 C required for proper sanitizing)
=Wiping cloths stored in sanitizer solution at 200 ppm QUATS
=General sanitation was satisfactory at the time of inspection
=General food storage practices satisfactory at the time of inspection. Foods properly stored off the floor and covered and raw meats stored below ready-to-eat foods.
=Push slicer maintained in a sanitary manner
=Staff hygiene satisfactory at the time of inspection; staff have completed FOODSAFE equivalent certification however expiry date could not be verified. Ensure that certificates are available on site for inspection.
=Permit posted in a conspicuous location |