=BOH and FOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water
=Walk-in cooler (3C), prep line cooler (4C), and dairy undercounter coolers measured < 4 degrees C
=Walk-in freezer (-16C), fry freezer (-6C), chicken/griddles freezer (-17C) and raw beef chest freezer (-10C)
=Breakfast McChicken hot holding (71C), breakfast eggs (69C) measured > 60 degrees C
=3 compartment sink with sink plugs available for manual dishwashing. Operator able to demonstrate manual warewashing method
=Sanitizer solution at 200 ppm QUATS available in spray bottles
=Wiping cloths stored in bleach sanitizer solution at 100 ppm chlorine
=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.
=Ice machine was maintained in a sanitary manner
=Staff hygiene satisfactory at the time of inspection, FOODSAFE level 1 or equivalent certified staff on site
=Permit posted in a conspicuous location
correction order issued for failure to adhere to time stamp record keeping in 4 out of 5 routine inspections (including today). Operator must ensure that staff are following time stamp record keeping procedures for room temperature holding of foods, cleaning of continuously used utensils, and routine cleaning of hands and surfaces. Failure to follow procedures will result in the revocation of approval for the noted procedures and other actions to ensure that food safety controls are met. |