A routine inspection was completed:
- Coolers 4C; u/c below gas range were 6C; and assembly cooler was 6C; freezers -18C or colder; and hot holding 60C; thermometers present. The u/c gas range and assmbly cooler may be defrost cycle, monitor theym to ensure they are maintaining 4C or colder. If they cannot, immediately call a company to maintenance them.
- Low temperature dishwasher had [Cl2] of 50-100ppm. Test strips present, ensure to test the dishwasher everyday, prior to using.
- Glasswasher had [I2] of 12.5ppm. Test strips present and done daily.
- Handwashing sinks stocked with liquid soap, paper towels, and running hot and cold water.
- Quats sanitizer in spray bottles and utensil bath had 200ppm strength, good. Ensure food utensils are rinsed when removed from the Quats bath, to rinse the sanitizer off.
- Foods stored in food grade containers; covered; labeled; date coded; foods stored in groups with proteins separate or below RTE foods; and foods stored 6" off the floor on shelves or racks.
- No expired foods in use or for sale. FIFO rules being followed.
- General sanitation level is good. No signs of pests.
- FoodSafe certified staff present.
- All surfaces are durable, smooth, level, sealed, and cleanable.
**Ensure all wiping cloths are stored in a bucket of sanitizer when not in use. When a cloth is needed, remove from the bucket of sanitizer, use, and place back into the bucket sanitizer. Any germs picked up will be killed when the cloth sits in the sanitizer. Change the sanitizer solution every 2-4 hours with solution.** |