This inspection done by EHO student.
- True refrigerator: 2 deg.C
- Front 4-door hot-holding unit:
- chicken: 84 deg.C, 72 deg.C, 73 deg.C
- gravy: 72 deg.C
- Small line cooler: 3 deg.C
- Fries warmer: 73 deg.C
- True freezer: -11 deg.C (products are frozen)
- Walk-in cooler: 0 deg.C
- Walk-in freezer: -16 deg.C (products are frozen)
- Back 4-door hot-holding unit:
- chicken: 74 deg.C, 73 deg.C, 71 deg.C
- gravy: 67 deg.C
- Beverage cooler (front): 5 deg.C (no potentially hazardous foods inside)
- Quats sanitizer solution in buckets measured at 200ppm.
- Available in front area and back area
- Solution is refreshed every 2 hours.
- Hand sinks have hot/cold running water, liquid soap, and paper towels.
- Food organization and storage practices are good.
- Workers observed washing hands properly and at regular frequency.
- Overall sanitation is good.
- No signs of pest activity. Pest control company comes 1x per week.
- Ventilation hoods have minimal grease buildup.
COVID-19 Precautions:
- COVID-19 control measures are in place.
- Operator documents worker's completion of new training procedures regarding COVID-19.
- Workers wear face masks.
- Maximum 3 customers allowed inside premises to maintain 2m physical distancing.
- Increased level of cleaning and disinfection of high touch surfaces.
|