- General sanitation is good
- Hand washing stations are equipped with hot and cold running, water, liquid soap, and paper towels
- Coolers (stand-up, undercounters, prep) at < or = 4C
- Freezers (walk-in, ice cream) at < or = -18C
- Hot holding units (fries, patties, gravy) at > or = 60C
- Three compartment sink available for manual dishwashing
- 200 ppm Quat sanitizer available at three compartment sink, spray bottles, and bucket with wiping cloths
- Temperature logs maintained regularly
- Food containers are covered and protected from contamination
- Date system in place for food items
- No signs of pests observed during inspection
*Ensure the level of the ice bath meets the level of the food being stored. Refill ice bath with water and ice often to maintain cold temperatures. |