General sanitation is satisfactory.
Handwashing stations supplied with cold/hot running water, soap, and paper towels.
Coolers (walk in, undercounter, prep) < or = to 4 C.
Note: One prep. cooler out of order/turned off/empty (required service). Ensure no food in this cooler.
Freezers (upright, walk in outside) < or = to -18 C.
Hot holding units (heated well food warmer, bins, headlights) > 60 C.
Cold food items are stored in insert containers, covered, labeled, dated (walk-in cooler).
Cold potentially hazardous food items (ie sliced cheese, bacon bits, sliced tomatoes/onions) stored safely at the time of inspection.
Ice-maker - clean; a scoop stored safely at the time of inspection.
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.
Staff washrooms - clean; supplied with liquid soap and paper towel.
No signs of pest activity at the time of the inspection.
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