- General sanitation needs improvement. See violation section above.
- All handwashing stations supplied with cold/hot running water, soap, and paper towels.
- Three compartment sink available for manual dishwashing. QUAT sanitizer available at 200ppm concentration. Please follow the proper procedure: 1) wash 2) rinse 3) sanitize 4) air dry.
- Surface sanitizer available in designated red buckets with presoaked wiping cloths at 200 ppm QUAT concentration in front/back of the kitchen.
- Dry storage area has adequate space and wire racks. Dry food items stored min 15cm (6inches) off the floor.
- FOODSAFE equivalent trained staff. Verified at the time of the inspection.
- No signs of pest activity. A professional pest control company inspects every month.
Temperature control:
- All coolers (undercounter, walk in, beverage) < or = to 4C.
- Cold foods (ie sliced tomatoes, cheese slices/curds, lettuce, onions, cooked bacon) in the sandwich prep table are properly time stamped with labels. All within expiration time.
- All freezers (walk in, chest) < or = to -18C.
- All food items are stored in plastic insert containers with lids or wrapped in plastic wraps.
- Daily temperature logs were available at the time of the inspection and kept up to date. No concerns with temperature noted.
- Hot holding units (gravy, chicken, beef, fish) > or = 60C. Recommend covering the gravy holders with proper lids to prevent contamination. |