- Hand washing stations properly supplied with hot and cold running water, liquid soap, and paper towels.
- Quats sanitizer solution available at 200 ppm from dispenser and in spray bottles throughout facility.
- High-temperature dishwasher reached above 71C at the dish surface during final rinse cycle.
- All coolers maintaining temperatures at 4C or colder.
- Freezers maintaining temperatures at -18C or colder.
- Hot-holding available at above 60C.
- Good food storage practices noted at time of inspection. All food stored properly covered and off the floor, with good separation between raw and ready-to-eat food items.
- Dry storage areas satisfactory at time of inspection.
- All equipment maintained in sanitary conditions (food containers and bins, ventilation canopy, ice machine, scoops, dough mixer, cooking equipment, coolers, etc.).
- General sanitation of facility is excellent
- No signs of pest activity noted. |