=FOH and BOH handsinks stocked with liquid soap, paper towels, and hot/cold running water
=FOH prep cooler (4C), and upright coolers (meat 3C, vegetable 4C, and double door 3C) measured < 4 degrees C
=Upright freezer (-18C), mini freezer (-20C), and chest freezers (-20C and -18C) measured < -18 degrees C
=Rice hot holding drawer (63C), beans hot holding (78C), and taco meat (77C) measured > 60 degrees C
=3 compartment sink with sink plugs available for manual dishwashing. Operator able to demonstrate manual warewashing method. 3rd compartment measured 100 ppm chlorine.
=Sanitizer solution at 200 ppm QUATS available in spray bottles
=Dedicated prep sink available for food preparation
=General sanitation was satisfactory at the time of inspection.
=General food storage practices satisfactory at the time of inspection. Foods properly stored off the floor and covered and raw meats stored below ready-to-eat foods.
=No evidence of pest activity noted at the time of inspection
=Staff hygiene was satisfactory at the time of inspection; staff FOODSAFE certification verified. Discussed FOODSAFE certification expiry.
=Permit posted in a conspicuous location
Ice machine decommissioned. Operator will remove from the premises. |