- Routine inspection.
- Hand washing sinks accessible/unobstructed properly supplied with hot/cold running water, liquid soap, and paper towels.
- Three-compartment sinks available for manual warewashing maintained in sanitary conditions.
- Quat-based sanitizer solution available at 200 ppm in spray bottle, sanitizing pails, and from dispensers. Test strips available for monitoring.
- All coolers measured 4C or less.
- All freezers measured -18C or less.
- Hot-held food items measured 60C or hotter (rotisserie chickens, soups, hot food cases, and hot food held at self-serve area).
- Cold-held items at self-serve area measured 4C or less.
- Accurate thermometers available. Temperature logs available and up to date.
- Food storage practices satisfactory. All food stored off the floor, properly covered/protected from contamination, with good separation between raw and ready-to-eat items.
- Equipment and utensils maintained in sanitary conditions.
- General sanitation satisfactory.
- No signs of pest activity noted. Regular pest control servicing in place. |