=Handwash stations stocked with liquid soap, paper towels, and hot/cold running water
=Meat and dairy walk-in cooler (1C), vegetables and fruits walk-in cooler (2C), wok station prep cooler (9C), grab and go cooler (1C), 2 door and 1 door upright cooler (2C and 1C), island style salad cooler (not in operation), sandwich station prep (3C), and sandwich station display cooler (1C) measured < 4 degrees C
=Walk-in freezer measured -18 degrees C, upright freezer at wok station (-10C)
=Soup hot holding (75C) and pizza hot holding (not in operation) measured > 60 degrees C
=High temperature dishwasher shared with main kitchen had a final rinse temperature of 75.9 C at the dish surface (minimum 71 C required for proper sanitizing)
=Wiping cloths stored in sanitizer solution approximately 200 ppm QUATS and available in spray bottles
=Dedicated prep sink available for food preparation, Ice machine was maintained in a sanitary manner
=Staff hygiene satisfactory at the time of inspection; staff FOODSAFE certification within expiry date.
=Permit posted in a conspicuous location
note: some minor cleaning required under and around the CB sandwich station prep cooler |