Liquid soap, hot and cold running water, and paper towels were available at the handwashing station.
Drinks cooler, front cooler, sandwich cooler, and the walk-in-cooler were 4 degrees C (40 degrees F) or colder.
Walk-in-freezer was -18 degrees C (0 degrees F) or colder.
Temperature logs were being maintained no-site.
Soup in the hot-holding unit next to the toaster was 60 degrees C (140 degrees F) or hotter.
Soup in the hot-holding unit next to the sandwich cooler was below 60 degrees C (please see Code 206).
A probe thermometer was available on-site.
200 ppm QUATS was available in the spray bottle.
A 3-compartment sink was available on-site. NOTE: It was observed that unclean containers were placed in the second ("rinse") compartment of the 3-compartment sink. Ensure that the proper sequence of "wash, rinse, sanitize, and air dry" is used for manual washing. Do not store any used containers in the second or third compartment of the three-compartment sink. No dishwashing was occurring at the time of inspection but staff was knowledgeable about the proper dishwashing method when questioned about it.
The coolers, freezers, preparation table, and washroom was maintained in a sanitary condition at the time of inspection.
Permit to operate was posted in a conspicuous location. |