Handsinks were adequately supplied with liquid soap, hot and cold running water, and paper towels.
Walk-in-cooler and other coolers were at or below 4 degrees C (40 degrees F).
Ready to eat food (pasta salads, lettuce, etc.) were stored on separate shelving units and higher shelving units than raw meat.
Light covers inside the walk-in-cooler, walk-in-freezer, and cook line were encased in shatterproof covers.
Walk-in-freezer and other freezer temperatures were satisfactory.
Hot-held food was at or above 60 degrees C (140 degrees F).
200 ppm QUATS sanitizer was available inside two buckets with wiping cloths and inside the third compartment sink.
No signs of recent pest activity were present at the time of inspection.
Please contact the district Environmental Health Officer if you have questions (business card was provided).
Manager had an Advanced FST certificate from TrainCAN that was valid until August 20, 2020. |