- General sanitation - good.
- Handsink supplied with liquid soap, hot and cold running water, and paper towels.
Note: Staff were adequately washing their hands before making sandwiches.
- Walk-in-cooler, sandwich cooler, beverage cooler, and under-the-counter cooler were at or below 40 degrees F (4 degrees C).
- Walk-in-freezer was at or below 0 degrees F (-18 degrees C).
- Hot-held soup and meatballs were at or above 140 degrees F (60 degrees C).
- 200 ppm QUATS sanitizer was available from the spray bottle and dispenser.
- Test strips are available.
- Storage - organized (off the floor/covered).
Note: Staff member mentioned that they use the wash, rinse, sanitize, and air dry sequence for manual ware-washing. Dishwashing was not occurring at the time of inspection.
- No signs of pest activity were observed at the time of inspection.
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