Routine inspection conducted:
- Coolers at 4 degrees C or less (store floor, deli, and bakery areas)
- Freezers (walk in freezer, reach in store floor freezer) at -18 degrees C or less
- Hot holding internal food temperatures at 60 degrees C or more
- Quaternary ammonium compounds (quats) sanitizer available at 200 ppm in labeled spray bottles and at three compartment sinks.
- Built in drain plugs available for three compartment sinks. Hot and cold running water available.
- Pot and pan washer was measured at 76 degrees C at the utensil surface during the final rinse (minimum required: 71 degrees C at utensil surface)
- Hand washing stations are unobstructed and supplied with warm running water, liquid hand soap, and single use paper towels.
- Three deli slicers available. It was stated that each deli slicer is disassembled, washed, rinsed, and sanitized at least every four hours.
- General sanitation excellent. Utensils and equipment stored in sanitary condition.
- Employees wear hair nets and clean attire.
- Chemicals stored separately from food
- Temperatures (including cooking temperatures) are monitored electronically by a third party.
- No signs of pest activity observed. Premises is serviced by a licensed pest control operator on a biweekly basis. Recent pest control reports reviewed at time of inspection--no concerns.
- FOODSAFE requirements met at time of inspection. |