General sanitation is excellent.
- All handwashing stations supplied with cold/hot running water, soap, and paper towels.
- All coolers (walk in, undercounter, prep) < or = to 4 C.
- All freezers (upright, walk in outside) < or = to -18 C.
- All hot holding units (heated well food warmer, bins, headlights) > 60 C.
- Cold food items are stored in insert containers, covered, labeled, dated.
- Cold potentially hazardous food items (ie sliced cheese, bacon bits, sliced tomatoes/onions) stored in insert containers on top refrigerated salad prep table.
- Three compartment sink - satisfactory; Sanitizer was available at 200 ppm Quat solution.
- Surface sanitizers were available in containers with presoaked wiping cloths at 200 ppm Quat solution. Test strips - available.
- Dry storage area - organized; all food stored safely at the time of inspection/off the floor and covered.
- No signs of pest activity at the time of the inspection. Orkin pest control report reviewed. No issues.
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