Routine inspection conducted:
- Walk in cooler at 4 degrees C
- Under counter cooler at 4 degrees C
- Sandwich table at 3 to 5 degrees C. Note: Ensure that all foods are maintained at 4 degrees C or less.
- Walk in freezer at -18 degrees C
- Hot holding internal temperatures (meatballs, marinara, soups) at 60 degrees C or more
- Cold holding units equipped with thermometers
- A probe thermometer is available on site
- Food is stored off the floor. Prepared items are covered and labeled.
- Scoops stored with handles outside of food product
- Discussed cleaning and sanitizing frequency for in-use utensils (knives)--satisfactory
- Quaternary ammonium compounds (quats) sanitizer is available in a labeled bucket with wiping cloths, in a labeled spray bottle, and from three-compartment sink at 200 ppm. Test strips on site.
- Three sink plugs available for manual ware washing. Slicing equipment was observed in the three-compartment sink at time of inspection (to be washed, rinsed, sanitized)
- Hot and cold running water, liquid hand soap, and single use paper towels are available at front hand sink and back three-compartment sink.
- Chemicals are labeled and stored separately from food
- No signs of pest activity observed
- Temperature and sanitation records are being maintained
- FOODSAFE requirements met at time of inspection
- Washrooms maintained in clean condition
- Permit is posted at front |