Note: The extension hose for the faucet at the three compartment sink has been installed and in good working order.
- General sanitation is good.
- All handwashing stations stocked with cold/hot running water, soap, and paper towels.
- All coolers (walk in, prep, undercounter) < or = to 4C.
- All freezers (walk in, chest, upright) < or = to -18C.
- Most food items are stored in plastic insert containers with lids, dated, and labeled.
- All hot holding units > or = 60C.
- Three compartment sink available for manual dishwashing. Quat sanitizer available. Please follow the proper procedure: 1) wash 2) rinse 3) sanitize 4) air dry
- Surface sanitizer available in spray bottles at 200 ppm QUAT solution. Ensure to provide surface sanitizer at each station (ie. main kitchen, serving area) at all times to clean and sanitize any food contact surfaces.
- Dry storage area is satisfactory. Dry food items stored in carts with proper lids.
- No signs of pest activity.
- FOODSAFE certified staff. Verified at the time of the inspection.
Note: Do not store the fire extinguisher inside the walk in cooler. The walk in cooler is for cold storage of food items only. Remove the fire extinguisher. |