- Routine inspection conducted for the Deli/Restaurant/Sushi departments.
- Hand washing sinks were properly supplied with hot/cold running water, liquid soap, and paper towels.
- QUATS sanitizer solution available at 200 ppm in spray bottle, sanitizing pails, and from dispensers. Test strips available for monitoring.
- Triple-sinks available for manual warewashing maintained in sanitary conditions.
- All coolers measured 4C or colder.
- All freezers measured -18C or colder.
- Hot-held food items maintained at 60C or hotter (rotisserie chickens, soups, hot food cases, and hot food held at self-serve area).
- Cold-held items at self-serve area maintained at 4C or colder.
- Refrigeration units equipped with accurate thermometers and probe thermometers available for food. **Ensure daily temperature logs are available and up to date.
- Food storage practices satisfactory.
- Equipment and utensils maintained in sanitary conditions. Cleaning and sanitizing of deli slicers was reviewed with staff at time of inspection.
- General sanitation satisfactory.
- No signs of pest activity noted in this department at time of inspection. Regular pest control servicing in place. |