=BOH and FOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water
=Double door cooler (4C), single door cooler (4C), far BOH cooler (3C), milk2go cooler (3C), sureshot cooler (1C), and onion ring drawer cooler (3C) measured < 4 degrees C
=Walk-in freezer (-19C), deep fry freezer (-8C), and burger patty freezer (-7C)
=Gravy hot holding (77C), beyond meat patty hot holding (71C), and large patty hot holding (64C) measured > 60 degrees C
=High temperature dishwasher had a final rinse temperature of 74.9 C at the dish surface (minimum 71 C required for proper sanitizing)
=Wiping cloths stored in sanitizer solution at 200 ppm QUATS
=General sanitation was satisfactory at the time of inspection, though some cleaning required for syrup build up under the pop machine. also reviewed cleaning of pop machine drain to prevent fly activity
=General food storage practices satisfactory at the time of inspection. Foods properly stored off the floor and covered and raw meats stored below ready-to-eat foods.
=Push slicer maintained in a sanitary manner
=Staff hygiene satisfactory at the time of inspection; manager FOODSAFE equivalent certification verified.
=Permit posted in a conspicuous location |