Routine health inspection.
Coolers at 4 degrees C or less (including deli area walk-in coolers, deli service area coolers, and store floor coolers).
Freezer at -18 degrees C or less.
Hot holding internal food temperatures at 60 degrees C or more.
Thermometers available for cold holding units. Probe thermometers available for internal food temperature checks.
Temperature logs maintained.
Food is stored off the floor. Raw and ready-to-eat properly organized and separated. Proper stock rotation practices in use. Prepared items covered, labeled and dated.
Hand sinks are accessible and supplied with hot and cold running water, liquid soap, and paper towels. Proper hand washing and glove use practices observed. Gloves are non-latex.
Other sinks equipped with hot and cold running water.
Quaternary ammonium compounds (quats) sanitizer is available at 200 ppm in labeled spray bottles and at both dispensing units at the three compartment sinks.
In-use utensils and equipment (e.g. deli slicers) sanitized every two hours, as discussed with staff.
Equipment and utensils stored in clean condition.
General sanitation satisfactory. Note: It was discussed that interiors of cabinets and drawers to be cleaned routinely to limit build-up of debris.
No signs of pest activity were observed at the time of the inspection. Most recent pest control report reviewed. Pest control recommendations to be followed. |