A routine inspection was completed the following observations were made:
- Coolers 4C or colder; freezers -18C or colder; hot holding units above 60C; thermometers present; and temps recorded every 4 hours.
- Hand sinks stocked with liquid soap, paper towels, and running hot and cold water.
- Quat sanitizer in spray bottles and cloth buckets had 200ppm strength. Quats solution is changed every 2-4 hours.
- All foods are stored in food grade containers; covered; labelled; date coded; foods stored in groups with raw meats separate from RTE meats; and foods stored 6" off the floor on shelves or racks.
- No expired foods in use or for sale. FIFO rules being followed.
- General sanitation level is good. Some drain flies noticed in the 3-comp dishwashing areas (on the walls), but not a concern.
- FoodSafe certified staff, or equivalence certificate, present.
- General surfaces are in good working order, durable, sealed, and cleanable.
***There are a few areas of the floor that have chipped, cracked or damaged tiles (deep frying area and dishwashing area). Plan and prepare to replace and repair these areas this year.*** |