Handwashing stations equipped with hot/cold water, liquid soap, paper towels.
Washrooms equipped with hot/cold water, paper towel, liquid soap.
Temperatures:
-All fridges in the drive-thru area were below 4°C during inspection
-All fridges in the kitchen area were below 4°C during inspection
-Hot holding of gravy was above 60°C; internal probed gravy temperature was 78.3°C
-Hot holding inserts were above 60°C; internal probed temperature of beef patty was 62.3°C
-Thermometers were present in all fridges and freezers during inspection.
General Maintenance & Sanitation:
-3-compartment sink, plugs, and Quats dispensers are available
→Concentration of Quats dispensed via wall-mounted unit was 400ppm
-Quats sanitizer buckets were free of debris and were available throughout facility
→Concentration of Quats in buckets was measured at 200ppm
-Dry storage area is maintained and organized
→Food products are stored 6-inches above the ground
-Ventilation hood is in good order, however, service is due as of [6/2023]
-No signs of pests during inspection
-Food products at room temperature are tracked.
Administrative:
-Permit is posted conspicuously
-Temperature logs were available via software
-FoodSafe Level 1, or equivalent was available during inspection
-Pest control in place via Orkin and records were available.
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