All hand wash stations fully equipped (food prep area, warewashing sink, staff washroom)
All coolers 4C or less (prep coolers, beverage, walk in, undercounter..etc)
Two door freezer -18C
No hot holding. Premises makes all foods per order.
All meats come in precooked frozen. Only red pepper, green pepper and onions cut on site. All others toppings come in precut bagged/canned.
Good general sanitation. Dry storage racks on wheels for convenient cleaning.
No obvious signs of pest activity noted at time of inspection.
Quat sanitizer in spray bottles 200ppm premixed and ready to use. Reminded operator/staff to keep reusable wiping cloths stored in sanitizer solution to prevent bacterial growth on cloths, otherwise use single use paper towel to wipe.
Sanitizer is mixed manually at warewashing sink (concentrated sanitizer solution measured per 2 pump to be diluted in sink up to the with water fill line marked on sink). Test strips available to verify sanitizer concentration.
Reviewed manual warewashing procedures with operator - no concerns. Drain plugs available.
All foods appeared protected (ie. stored off the ground, covered, light covers in place). |