Note: Recommend a deeper clean of floor around cabinets and fixed equipment, some build-up noted in these areas.
General observations:
√ Coolers ≤4°C, Freezers ≤ -18°C, Hot holding ≥60°C
√ Good food storage practices noted such as thawing in cooler
√ Food up off floor ≥6”, good stock rotation noted
√ Hand wash stations fully stocked with hot and cold running water, liquid soap and paper towel
√ Quats sanitizer available at 200ppm in spray bottles
√ High temperature dishwasher sanitizing at ≥71°C
√ Three compartment sink stocked with dish soap, sanitizer, hot and cold running water
√ Equipment appeared to be in good working order
√ General sanitation and maintenance is satisfactory
√ No signs of pest infestation noted
√ Thermometers present
√ Temperature logs maintained and no issues with equipment have been noted
√ Staff with FoodSafe (or equivalent) present.
**Keep copies of FoodSafe Certificates on site to show compliance with FoodSafe requirement.
√ No concerns with staff hygiene or food handling noted during inspection
√ Permit posted in visible location |