A routine inspection was conducted, the following observations were made:
- Coolers 4C or colder; freezers -21C or colder; hot holding units 60C or hotter; thermometers present; and temperatures recorded daily.
- Hand sinks stocked with liquid soap, paper towels, and running hot and cold water.
- Bleach sanitizer for bar clothes had [Cl2] between 100-200ppm.
- Quats sanitizer in 3-comp sink was 200ppm.
- Hydrogen peroxide disinfectant used for hard surfaces in public areas.
- All foods stored in food grade containers; covered; labeled; date coded; stored in groups with proteins separate from other foods; and foods stored 6" off the floor on shelves and racks.
- No expired foods in use or for sale. FIFO rules being followed.
- General sanitation level is good. The exhaust canopy filters, sides of cooking equipment (especially deep fryers), and floors beneath cooking equipment were free of accumulated grease.
- No signs of pests.
- All surfaces were in good working order, smooth, level, sealed, durable, and cleanable.
- FoodSafe certified staff present.
- COVID-19 plan in place. Measures put in place are: signs posted to social distance & max # of patrons in store; floor markings for social distancing and traffic flow; take-out only; masks & face shields worn; plexiglass barriers installed at ordering area; gloves worn by front staff (changed every 30 minutes, after handling cash, or when changing tasks); health screening of staff prior to starting shift; increased cleaning of surfaces; increased handwashing frequency; and formal training of new procedures.
- All in order.
- Discussed inspection results with the manager, no signature obtained due to the pandemic. |