A routine inspection was completed, the following observations were made:
- Coolers 4C or colder; freezers -18C or colder; hot holding unit 60C; thermometers present; and temperatures recorded every 2 hours.
- High temperature dishwasher had a rinse cycle temperature of 71C at the plate's surfaces, as per max/min thermometer.
- Hand sinks stocked with liquid soap, paper towels, and running hot and cold water.
- Quats sanitizer in spray bottles and cloth buckets had 200ppm strength. Sanitizer is replaced every 2 hours, and each bucket has a time stamp on it so staff know.
- All foods stored in food grade containers; covered; labeled; date coded; foods are stored in groups with proteins separate or below RTE foods; and foods stored 6" off the floor on racks and shelves.
- No expired foods in use or for sale. FIFO rules being followed.
- All food containers, lids, cookware, dishware, and utensils in good working order. No cracked, chipped, broken, or melted items found.
- General sanitation level is good. Minor improvement needed in the mentioned areas.
- No signs of pests.
- FoodSafe certified staff present. |