Handsinks equipped with liquid soap, paper towels, hot/cold running water
Walk in cooler: 2.3 deg C
Walk in freezer: -23 deg C
Upright freezer by walk in cooler: -19 deg C **Ensure that staff do not leave the door open when transporting items to the coolers**
Dairy cooler (with the coffee creams): 3.9 deg C
2 prep coolers:
1) Prep cooler closest to drive thru window: bottom was at 3.9 deg C, ensure inserts are not filled to the top so that they are used within a 4 hour period
2) Prep cooler closest to staff entry door: 2.1 deg C (bottom), inserts between 4-6 deg C
Grills have automatic timers; burger patties are temperature checked 3x daily and recorded in a log book.
Hot holding units >60 deg C
Temperature logs are maintained daily
General sanitation is good (underneath and between equipment, surfaces, and walls)
3 compartment sink on site with quat sanitizer in 3rd compartment at 200 ppm quats
Quat sanitizer in rag buckets at 200 ppm
No signs of pests
Managers on site all have Restaurants Canada certification (FoodSafe equivalent).
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