Routine inspection conducted
Expected renovation date: January for 2 weeks
Temperatures:
Cream dispenser: 3.0°C
Undercounter cooler (silverking): 3.8°C
Ice chest: -12.8°C
Upright freezer (Delfield): -10.6°C
Upright cooler (Curtis): 0.8°C
8 compartment warmer: 76.6°C
2 compartment warmer (buns, onion): 64.0-71.8°C
Gravy warmer: 77.0°C
Upright freezer (Delfield, by fryer): -15.0°C
2 compartment upright freezer (Delfield): -12.0°C
Walk-in cooler: 1.6°C
Walk-in freezer: -11.6°C
Sanitation:
Handwash station equipped with hot/cold running water, liquid soap, paper towels, and garbage receptacle.
QUATs sanitizer measured 200ppm at time of inspection
High temperature dishwasher reached 71.0°C on second cycle
2 compartment sink available
Onion slicer maintained in sanitary manner
Overall sanitation of facility satisfactory
Storage:
All food items were stored at least 6" off the floor.
All products were either in original packaging or covered inside coolers.
Storage area was well-organized.
Chemicals and cleaners were stored separate from food preparation areas.
Condiments on time control; time stamps available for burger toppings, bacon discarded every hour (on timer)
General:
Range hood baffles clean |