Handwashing facilities maintained - warm water supply, stocked liquid soap and papertowel dispensers.
Premise sanitation satisfactory.
Washroom facilities maintained.
Professional pest control service in place.
Sanitizer feeder system dispensing 200 ppm Quaternary Ammonia
Wiping rags in use stored in Quaternary Ammonia Sanitizer 200 ppm. Ensure sanitizer reservoirs are changed frequently to maintain sanitizer residual.
High temperature sanitizing dishwasher 78 C achieved. Ensure dishwasher is used for cleaning and sanitizing dishware during peak operation.
Note: When manually sanitizing food equipment in 3 compartment sink, dishware must be fully immersed in sanitizer for 2 minutes then allowed to air dry before use.
Walk-in Cooler 2 C
3 door upright cooler (new) 0 C, 1 door upright cooler 0 C
undercounter hot holding 66 C, 1 door undercounter cooler 2 C
Service assembly line:
salad dressing insert 2 C, hot holding inserts: rice 72 C, beans 75 C, chicken 68 C, barbacoa 83 C, salsa insert 4 C
Delivery station:
front beverage cooler 2 C, undercounter cooler 1 C, counter top cold inserts 3 C, hot inserts 68 - 84 C
Self serve juice bar: juice reservoirs left to right 17 C, 3 C, 4 C, 7 C (verify if product is shelf stable not requiring refrigeration for food safety)
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