Routine inspection conducted with the presence of the manager.
- General sanitation was satisfactory.
- Staff have good personal hygiene.
- Ice machine was in sanitary condition.
- Handwashing sinks fully equipped with hot and cold running, hand soap, and paper towels.
- Prep coolers, walk-in cooler, frosty machine compartment, lemonade beverage dispense measured at 4C or below.
- Upright freezer and walk-in freezer measured at -18C or below.
- Beef patties in the hot holding unit at 78C. Gravy hot-holding unit measured at 60C or higher. 4 - hour time-tracking of food present. Temperature and cook logs are well maintained.
- Low-temperature dishwasher measured at 200ppm chlorine at final rinse.
- 3-compartment sink in use for ware wash.
- QUATs dispenser and sanitizer buckets measured at 200ppm. QUATs test strips Exp. March 2023.
- Tongs and spatulas cleaned and sanitized every 4 hours.
- The floor underneath the equipment and cook line was in sanitary condition.
- Back door closed tight, no signs of pests observed.
Note: keep track the cleaning schedule of the grease trap in the back room as it puts out a foul odor, either due to mechanical issues or insufficient cleaning.
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