=BOH and FOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water
=Storage room upright cooler (4C X2), FOH dairy cooler (3C), and BOH upright cooler (4C) measured < 4 degrees C
=Storage room upright freezers (double door -18C and single door -10C), and BOH upright freezer (-11C), BOH drawer freezer (-6C), and BOH burger patty freezer (-18C)
=Gravy hot holding (66C), burger patties (77C), chicken strips (69C) and sauteed onions (79C) measured > 60 degrees C
=2 compartment sink with sink plugs available for manual dishwashing. Operator able to demonstrate manual warewashing method
=Wiping cloths stored in sanitizer solution at 200 ppm QUATS
=General food storage practices good at the time of inspection. Foods properly stored off the floor and covered and raw meats away from ready-to-eat foods.
=No evidence of pest activity noted at the time of inspection
=Staff hygiene was satisfactory at the time of inspection
=Staff FOODSAFE certification verified
=Permit posted in a conspicuous location
Note: temperature logs submitted online and could not be accessed at the time of inspection. Ensure that minimum one staff member on site can access temperature logs. Temperature logs must be available for inspection to the district inspector.
Condiments are tracked using 2 hour and 4 hour monitoring. temperature inside facility < 25C.
Prepared onion rings are stored < 4C in the storage room and brought out to be stored at room temperature. Product is monitored to be discarded within 2 hours of being put out at room temperature. |