Routine inspection conducted:
- Hand washing stations equipped with hot water, hand soap, and paper towels
- All cooling units at 4C or below
- Walk in freezer at -18C
- Quats sanitizer dispenser and sanitizer bucket located at the cook line is at 200 ppm, cloths being stored inside bucket
- High temperature dishwasher 71.3 C at the plate level
- 3 compartment sink available for manual dishwashing when needed
- Temperature records for cold holding, cooking, and dish washer maintained daily
- No hot holding of food at the time of inspection
- Knives at the sandwich station being stored in ice
- No pest activity noted. Ongoing pest control company contract, visits every Tuesday, records available for review
- Dry storage area is clean and organized
- Chemicals being stored in a separate room
- Areas of preparation kitchen not being used are clean and organized, no food currently stored in those areas
NOTE: At the time of the inspection, stir fry area, pizza area, chefs specials area was not operating
COVID-19 control measures:
- No self serve condiments or drinks
- Only take out containers and utensils
- Physical distancing markers available
- Barriers at the cash registers
- Hand sanitizer available
- COVID-19 signage posted
- Employee health checks are documented and kept on file |