- Hand washing sinks were properly supplied with hot and cold running water, liquid soap, and paper towels.
- Quats sanitizer solution available at 200 ppm in sanitizer pails, spray bottles, and from dispenser.
- Triple-sink available for manual warewashing. Reviewed procedures - OK. *Ensure to only store dirty dishware in the sink designated for WASHING, as the SANITIZING sink should only be used for clean dishware (flow should be one-way, from dirty to clean).
- Coolers were at 4C or colder. Walk-in freezer measured at -18C or colder.
- Hot-held items were at 60C or hotter. Reviewed reheating and hot-holding procedures and temperatures at time of inspection - OK. Meatballs being reheated in microwave at time of inspection reached an internal temperature of 74C - good. Ensure meatballs are held in hot-holding unit at 60C (140F) or hotter.
- Temperature logs well-maintained and up to date. Accurate thermometers available.
- Good food storage practices noted.
- Dry storage area satisfactory.
- General sanitation satisfactory
- Manager has valid FoodSafe certificate (or equivalent)
- No signs of pest activity noted at time of inspection |