Handsinks stocked with liquid soap, paper towels, and hot/cold running water
-All coolers < 4 deg C
-Taco Bell side: Cut vegetables in prep inserts are time tracked with colored dot stickers, as per the corporate food safety plan. All food items are discarded after 4 hours.
-Freezers at -18 Deg C or less
-Hot holding >60 deg C
-Fried chicken (bone in) is temperature checked after being taken out of deep fryer (KFC requires minimum 185 deg F) before being placed into hot holding unit (KFC requires minimum 165 deg F).
-General sanitation good (floors, underneath equipment, and walls)
-3 compartment sink available with Quat sanitizer in 3rd compartment at 200 ppm Quats
-Quat sanitizer in rag buckets at 200 ppm Quats
-Pest control traps (mice boxes) in place throughout kitchen, no droppings or other signs of pests observed at time of inspection
-Employees wearing appropriate hair restraints
-Fumehood ok
-Temperature logs maintained up to date
-Foodsafe Certified staff onsite : **Reminder: all certificates issued before July 29/2013 will expire next year July 29/2018. You can choose to either retake the FoodSafe course or do the online refresher course. There must be at least one person on each shift that has FoodSafe and can show verification of this.
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