Temperatures:
-Walk-in cooler: internal temperature of food items probed at 2°C to 3°C. Interior fans were clean and all food items covered and stored off of the floor. Foods are date stamped. Cooler equipped with accurate thermometer.
-Under counter cooler: internal temperature of food items probed at 4°C. Ambient temperature 2°C. Cooler equipped with accurate thermometer.
-Insert tables: Foods probed in both insert tables at 2°C to 3°C. Insert tables covered when not in use.
-Walk-in freezer at -20°C.
-Hot holding soup at 75°C (internal), meatballs at 67°C (internal), chicken at 78°C (internal).
-Standup drink cooler at 3°C.
-Temperature records up-to-date and available for review. Temperatures measured 2x per day using a sanitized probe thermometers.
-All foods obtained from approved sources.
-Premises are connected to municipal water supply and sewage.
Sanitation/chemical storage
-Quats sanitizer measured 200ppm in 3-compartment sink.
-All chemicals labeled and stored away from food.
-All equipment and utensils stored in sanitary condition.
-All equipment, utensils, and food contact surfaces are smooth, impervious to moisture, and easily cleaned.
-All single-serviced utensils covered and stored off the ground.
General
-Front hand wash station supplied with hot and cold running water, liquid hand soap, and paper towels (single use). Both handwash stations easily accessible.
-Staff use washrooms provided for patrons. Washroom hand sinks supplied with hot and cold running water, liquid hand soap, and paper towels.
-No evidence of pests at time of inspection. Back door closed at time of inspection, no potential entry points observed.
-Employees' uniforms clean and hair kept back.
-Operator and staff FOODSAFE certified (Level 10. |