- General sanitation is good.
- All handwashing stations (front/back) supplied with cold/hot running water, soap, and paper towels.
- All coolers (drawer, walk in, undercounter) < or = to 4C.
- All freezers (walk in, meat chest, drawer) < or = to -18C.
- All food items are stored in plastic insert containers with lids, dated, and labeled.
- Daily temperature logs were available at the time of the inspection. No concerns with temperature noted.
- All refrigeration units equipped with working thermometers.
- All hot holding units (light, steam) > or = 60C.
- Three compartment sink available for manual dishwashing. Quat sanitizer available at 200ppm concentration. Please follow the proper procedure: 1) wash 2) rinse 3) sanitize 4) air dry. Ensure to keep the sanitizing compartment free of any dirty utensils and plates. This compartment is designated for sanitizing purpose only.
- Surface sanitizers available in designated buckets with presoaked wiping cloths at 200 ppm Quat solution.
- Dry storage area has adequate space and wire racks. Dry food items stored min 15cm (6inches) off the floor.
- No signs of pest activity at the time of the inspection.
- FOODSAFE trained staff on duty. |