Comments:
Routine inspection was conducted. The following were observed:
1. Temperature:
All coolers ( walk-in cooler, cooler drawers, egg station cooler, salad bar cooler, butter bar cooler, burger cooler, glass door cooler and front beverage coolers) were at or below 4C.
All freezers (walk-in freezer, freezer drawers, upright stacked freezers and Ice-cream freezers) were at or below -18C.
Hot held food were at or above 60C.
All refrigeration units were equipped with a thermometer.
Time-tracking is in place for most food times via time stamps for quality control.
Frozen food (sauces and raw meat) were been thawed overnight in the walk-in cooler to maintain 4C or less.
2. Sanitation:
All hand washing stations were accessible and supplied with hot and cold running water, liquid soap and paper towels.
Low temperature dishwasher measured 100ppm chlorine (minimum required 50ppm) at the plate level during the final rinse cycle per test strips.
2 compartment sinks with drain plugs were available for manual dishwashing.
QUATs sanitizer from the dispenser measured 200ppm per test strips.
QUATs in sanitizer pails were measured at 200pp. Sanitizer in pails are changed every hour.
QUATs and chlorine test strips were available.
Prep sink was supplied with hot and cold running water.
Stored dicer and slicer were maintained in a sanitary condition.
Ventilation canopy maintained in a sanitary condition.
Ice machines were maintained in a sanitary manner.
In-use utensils were stored in dipper wells, time tracking for 4 hours in place for the dipped wells.
Overall sanitation is satisfactory. Ensure to clean hard to reach areas frequently and according to the sanitation plan.
Cleaning logs were in place and maintained.
3. Storage:
All foods were covered to prevent contamination.
Food and equipment were stored above floor at least 6 inches.
Dry storage area was maintained in a sanitary manner. All single-use utensils and containers were covered.
Raw meat were thawing on the bottom rack, separated from ready-to-eat foods, in the walk-in cooler.
Chemicals were stored separately from food.
4. Pest activity:
No visual signs of pests were observed during the inspection.
Pest control program is in place on a monthly basis.
5. Administrative:
Temperature logs are maintained and up to date.
FOODSAFE Level 1 certified General manager was on duty (expires on November 21, 2024).
Permit was posted in a visible location.
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