=BOH and FOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water
=Double door cooler (3C), single door cooler (2C), far BOH cooler (3C), milk2go cooler (2C), sureshot cooler (2C), and onion ring drawer cooler (3C) measured < 4 degrees C
=Walk-in freezer (-9C), deep fry freezer (-8C), and burger patty freezer (-18C)
=Gravy hot holding (82C), nashville hot chicken hot holding (80C), and large patty hot holding (68C) measured > 60 degrees C
=High temperature dishwasher had a final rinse temperature of 77.6 C at the dish surface (minimum 71 C required for proper sanitizing)
=Wiping cloths stored in sanitizer solution at 200 ppm QUATS
=General sanitation was satisfactory at the time of inspection
=General food storage practices satisfactory at the time of inspection. Foods properly stored off the floor and covered and raw meats stored below ready-to-eat foods.
=No evidence of pest activity noted at the time of inspection. =Push slicer maintained in a sanitary manner
=Staff hygiene satisfactory at the time of inspection; manager FOODSAFE equivalent certification verified.
=Permit posted in a conspicuous location |