Handwashing facilities maintained.
Premise sanitation is satisfactory.
Professional pest control service in place. Weekly inspections conducted.
Wiping rags in use stored in Quaternary Ammonia Sanitizer 200 ppm.
Spray bottle of 200 ppm Quat sanitizer provided.
Upright cooler 1 C, prep cooler 4 C, hot dogs 62 C, chili 77 C, chicken 75 C, pork 72 C
beef 68 C, gravy dispenser 80 C
Note: Discussed customer complaint received Nov 20th, regarding observation made by customer that employee did not wash their hands after handling money and proceeded to handle a fresh batch of fries.
Food handlers are to thoroughly wash their hands before commencing work. In particular, food handlers shall wash their hands each time after using the washroom, when returning from a break, after eating, after handling raw food products, or after any other activity where hands may become soiled (handling money, garbage, touching hair/eyes/mouth/nose etc.)
Food handlers are to wash their hands with warm water and liquid soap and afterwards dry their hands with single use towels. |