- Hand sinks were properly supplied with hot/cold running water, liquid soap, and paper towels. One hand sink turned off due to leak, however a second hand sink is available in the front area for handwashing - see violation code 308 above.
- Quats sanitizer solution available at 200 ppm in sanitizer pails, changed every hour according to manager.
- Dipper well not in use at time of inspection due to leak (see violation code 308 above). **Until the dipper well is repaired, ensure ice cream scoop and spatulas are stored in ice water in between uses, and wash and sanitize in dishwasher at the same time Quats sanitizer pails are changed (i.e., every hour).
- Dishwasher registered at 100 ppm chlorine residual, detected at the dish surface after rinse cycle.
- Triple-sink also available for any manual warewashing.
- All coolers were measured at 4C or colder
- Freezer temperatures were satisfactory
- Hot-held food items measured at 60C or hotter.
- Toppings held in inserts are time-tracked and used up or discarded every 2 hours.
- Temperature records maintained (digitally).
- Good food storage practices noted. All food stored properly covered, labelled, and at least 6 inches off the floor. Good separation between raw and ready-to-eat food items.
- Staff with valid FoodSafe certification onsite at time of inspection.
- Dry storage satisfactory
- General sanitation satisfactory at time of inspection
- No signs of pest activity noted at time of inspection |