- Hand washing stations are equipped with hot and cold running water, liquid soap, and paper towels
- Coolers (walk-in, displays, undercounter) are < or = 4C
- Freezers (walk-in, prep, ice cream) are < or = -18C
- Hot holding units are > or = 60C
- High temperature dishwasher is available. Final rinse temperature reached 71.7C at the plate level.
- 200 ppm Quat sanitizer available in buckets with wiping cloths and in sink
- Ventilation hood is maintained
- Dry storage areas are maintained
- Ice machine is maintained. Ice scoop is stored properly.
- No signs of pests observed during inspection
- Premise is well lit
- Permit is posted
Note:
- Ensure cleaning is done regularly to avoid accumulation of food debris. Pay attention to hard to reach areas such as behind, underneath, and between equipment and shelving units. |