-All handwashing stations are equipped with liquid soap, hot and cold running water, and paper towels.
-Quaternary ammonium (quats) sanitizer available on-site in spray bottles and measured at 200 ppm.
-Kitchen is in excellent sanitary condition, no significant accumulation of debris or grease was noted.
-Dry storage room is neatly organized, all foods kept 6" or greater off the floor.
-Employees frequently handwash & use hairnets.
-Walk-in cooler #1 measured at 3C
-Walk-in cooler #2 measured at 3C
-Walk-in cooler #3 measured at 2C
-Walk-in cooler #5 measured at 3.5C
-Hot-held soups were at 75C - 80C (minimum: 60C)
-Prep cooler along cook-line were at 4C or less.
-Stand up cooler at 4C or less
-Walk-in freezer and stand-up freezer both at -18C or colder.
Cleaning & Sanitizing:
-High temp dishwasher reached 74.7C at the plate (final rinse)
-Rags are used to sanitize food contact surfaces only once (after surface is sprayed down with quats sanitizer), then placed in a bin for laundering.
-Middle compartment of 3-compartment sink is used to pre-soak utensils with detergent prior to being fed through dishwasher - good.
-Deli slicers, kettle cookers, and cooking equipment are all cleaned and sanitized after each use.
-Ovens are cleaned weekly or as needed
-Night cleaners clean and sanitize entire premise each night - excellent.
-Both ice machines in sanitary condition.
-All staff in kitchen have FOODSAFE 1
-Permit is clearly posted in viewable location to the public
-Cooling logs, reheating logs, and temperature monitoring is conducted
-No signs of recent pest activity observed at time of inspection.
-Fly traps and mechanical traps were free of pests.
-Professional pest control company conducts periodic inspections. Last 3 reports indicate no pest activity in kitchen area.
-Recommendations: Start a receiving log to track incoming shipments.