Routine health inspection.
Walk in cooler at 1 degree C.
Other coolers at 4 degrees C or less.
Walk in freezer at -18 degrees C, chest freezer at -26 degrees C.
Hot holding at 60 degrees C or more.
Thermometers in place (coolers used for potentially hazardous food storage). Probe thermometer available.
Proper thawing practices in use. Proper organization of raw and ready-to-eat observed.
Food is generally covered and stored off the floor.
Hand washing stations supplied with hot and cold running water, liquid soap, and paper towels.
Other sinks functional.
Quaternary ammonium compounds (quats) sanitizer available from dispenser and in labeled spray bottles at 200 ppm.
High temperature dishwasher measured 72 degrees C at the utensil surface during the final rinse (required: 71 degrees C or more).
Equipment and utensils (ice machine, scoops, knives, slicer, etc.) stored in sanitary condition.
General sanitation good.
No signs of recent pest activity. Premises serviced by a pest control technician on a bi-weekly basis, as stated by chef instructor. |