- Routine inspection conducted. Facility has a main kitchen and 7 serveries.
- All hand sinks were properly supplied with hot and cold running water, liquid soap, and paper towels
- Quat sanitizer solution available at 200 ppm in sanitizer pails and from dispensing unit.
- High-temperature dishwasher reached above 71C at the dish surface during rinse cycle - good.
- Walk-in cooler, upright coolers, and servery coolers were measured at 4C or colder.
- Walk-in freezer measured at below -18C. Servery freezers satisfactory.
- Hot-held food items were measured at 60C. Held for lunch service in carts for serveries.
- Accurate thermometers available. Temperature logs maintained.
- Food storage practices satisfactory. All food stored off the floor, properly covered, with good separation between raw and ready-to-eat food items.
- Dry storage area satisfactory.
- All equipment (sinks, dough mixer, can opener, ventilation hoods, dry ingredient storage bins, etc.) maintained in sanitary conditions.
- General sanitation satisfactory at time of inspection.
- No signs of pest activity noted at time of inspection. |