Liquid soap, hot and cold running water, and paper towels were available at the four handsinks.
A person with a FOODSAFE certificate was available on-site.
The cooler in the kitchen, walk-in-cooler, and the cooler in the front area were 4 degrees C (40 degrees F) or colder.
The stand-up two door freezer in the kitchen and the four freezers in the second room were -18 degrees C (0 degrees F) or colder.
No cooking and hot-holding was occurring at the time of inspection.
A probe thermometer was available and the person in charge knew mentioned that he ensures that soups and chili's are cooked to 165 degrees F internally using a sanitized thermometer.
Note: The coolers and freezer in the kitchen area are the only ones that have shelving available for vendors. The freezers in the second room are used exclusively by the Pacific Community Church.
Temperature logs for the walk-in-cooler, the cooler inside the kitchen, and the freezer inside the kitchen were being maintained. Please ensure that temperature logs for all of freezers (including the freezers in the second room) are maintained in the future.
100-200 ppm chlorine sanitizer was available in the spray bottle.
200 ppm QUATS sanitizer was available from the dispenser.
Dishwasher final rinse was 71 degrees C or hotter internally at the plate.
Clean dishes were organized on clean shelves near the dishwashing area.
Note: Extra dishes in the other storage room are washed through the dishwasher prior to use.
Food was covered and stored off the floor in refrigeration storage and dry storage areas.
8 locked cabinets were available for vendors storing their dried foods. It was mentioned that the Pacific Community Church is looking into obtaining additional locked cabinets for dry storage in the future.
Food contact surfaces and equipment (the soup warmer, hot-holding units, etc.) was maintained in a sanitary condition.