Handsinks were supplied with liquid soap, hot and cold running water, and single-use paper towels.
Food handlers were observed washing their hands properly during the inspection.
Walk-in-cooler and other refrigeration units in use were at 4 degrees C or less.
Walk-in-freezer and other freezers in use had satisfactory temperatures.
Hot-held food had an internal temperature at least 60 degrees C.
Raw meat was stored separately from ready-to-eat food in the walk-in-cooler.
Proper thawing practices under cold running water were observed.
Cooking temperature log was being maintained. Beef patties are cooked to at least 180 degrees F and chicken to at least 165 degrees F internal temperature.
Shatter-resistant light covers were in place over the light bulbs in the cook line, walk-in-cooler, and walk-in-freezer.
Dishwasher final rinse chlorine sanitizer residual was at least 50 ppm (measured at 100 ppm) at the plate level.
Overhead sprayer at the rinse sink near the dishwasher was operational.
Ware-washing sinks were supplied with hot and cold running water.
2-compartment prep. sink was supplied with hot and cold running water.
Sink and surface cleaner from the dispenser, in the sanitizer pails, and spray bottle had a concentration within the manufacturer's specifications.
Chlorine test strips were available.
Sink and surface cleaner test strips were available.
Ice machine was in a clean condition.
Dry goods were observed to be stored on clean shelving units in the dry storage rooms.
No signs of pest activity were evident at the time of inspection.
Pest control program was in place via Ecolab.
Permit to operate was posted.
If you have any questions, contact the Environmental Health Officer.
Signature is not required due to COVID-19. |