- Hand washing stations were properly supplied with hot and cold running water, liquid soap, and paper towels
- Quats sanitizer solution available at 200 ppm in sanitizer pails and from dispenser at three-compartment sink
- Three-compartment sink for manual warewashing maintained in sanitary conditions. Sink drain plugs available for use.
- All coolers were maintaining temperatures at 4C or colder. *Note: please place thermometers closer to the front of the cooler doors for easy viewing.
- Walk-in freezer measured at -18C or colder
- Hot-held food items measured at 60C or hotter. Discussed proper reheating of soups for hot-holding. Currently, facility is using hot-holding wells to reheat soup, with appropriate time-tracking stickers in use, with different time stamps available for time made (placed in hot well), earliest time for service/cooked time, and time to use by. OK. **Ensure final cook temperature for soups are checked and recorded as well, and ensure time to reach cook/reheating temperature is within 2 hours.
- Ice machine maintained in sanitary conditions. *Note: two onsite - one ice machine is not in use.
- In-use utensils stored on ice are properly time-tracked
- Food storage practices satisfactory
- General sanitation satisfactory at time of inspection
- No signs of pest activity noted at time of inspection
- Staff with valid FoodSafe certificates onsite. |