=BOH and FOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water
=Walk-in cooler (2C), coffee u/c (3C), icecap u/c (3C), coffee cream dispensers 3X (all <4C), and sandwich cooler (4C) measured < 4 degrees C
=walk-in freezer measured -21 degrees C
=chili hot holding (80C), potato wedge hot holding (65C), egg patty hot holding (66C), hashbrown hot holding (76C) measured > 60 degrees C
=High temperature dishwasher had a final rinse temperature of 74.0 C at the dish surface (minimum 71 C required for proper sanitizing)
=3 compartment sink with sink plugs available for manual dishwashing. Operator able to demonstrate manual warewashing method
=Wiping cloths stored in sanitizer solution at 200 ppm QUATS
=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.
=No evidence of pest activity noted at the time of inspection
=Ice machine was maintained in a sanitary manner
=Staff hygiene was satisfactory at the time of inspection; staff FOODSAFE certification verified. Discussed FOODSAFE certification expiry.
=Permit posted in a conspicuous location |