Facility is sanitary. No signs of peest at the time of inspection.
Hand washing station is equipped with hot and cold running water, liquid soap, and paper towels.
Low temperature dishwasher is available. between 50 to 100 ppm chlorine sanitizer detected at the plate.
Washing temperature at 54.2C according to min/max probe.
200 ppm Quat sanitizer is available in spray bottles and buckets with wiping cloths.
Dry storage adequate. Equipment in good working order.
Sauce heating units not in use at the time of inspection.
Food protected from contamination.
Washrooms are sanitary with fully stocked hand sinks.
Permit posted in visible location.
Fridge and hot units:
walk in cooler at 3.9C roast, freezer #1 -21.C raw chicken, #2 chicken thighs -18.2C,
counter cooler at 4C, soup wells at 60.4C gravy, hot holding at 72C meat balls, counter cooler at 2.9C mayo.
Front roast display is used up every 30 minutes under hot lamp, utensils and cutting board is washed and sanitized every 2 hours.
Food safety plan in use for this station. Service only between 11 am to 3 pm. |