- Hand sinks in grill department and in sandwich department were properly supplied with hot and cold running water, liquid soap, and paper towels.
- Quats sanitizer solution available at 200 ppm in spray bottles, in sanitizing pails, and at three-compartment sinks. Test strips available for use.
- High-temperature dishwasher (shared with the Sushi department) reached 72C at the dish surface during rinse cycle. Good - minimum of 71C at the dish surface is required.
- Sandwich bar coolers, grill prep cooler, undercounter coolers, display coolers, and walk-in cooler in the back were maintaining temperatures of 4C or colder.
- Walk-in freezer in the back measured at -18C or colder.
- Food storage practices satisfactory.
- General sanitation satisfactory at time of inspection. Cooler door seals and handles in the department were noted to be clean at time of inspection.
- Temperature records available for review and well-maintained.
- Pest control in place, no signs of pest activity noted in this department at time of inspection.
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