- Routine inspection conducted.
- Hand sinks accessible/unobstructed and properly supplied with hot/cold running water, liquid soap, paper towels.
- QUATs sanitizer solution available at 200 ppm in sanitizing pails and from dispenser.
- Two-compartment sink maintained in sanitary condition. Food prep sink maintained in sanitary condition.
- High-temperature dishwasher reached 73C at the dish surface during final rinse. Good - minimum of 71C at the dish surface required
- Coolers measured 4C or less.
- Freezer measured -18C or less.
- Hot-held soup measured greater than 60C.
- Temperature records available, however proper log sheets needed. Accurate thermometers available. **Print additional copies of temp log sheets to be used onsite. Ensure temperatures for reheating and hot-holding of soup are also being recorded.
- Good food storage practices noted. All food covered, labelled, stored off the floor.
- Equipment maintained in sanitary conditions (vegetable slicer/dicer, ice machine, scoops, etc.)
- In-use utensils were stored in ice.
- General sanitation satisfactory.
- Dry storage area satisfactory.
- No signs of pest activity noted at time of inspection.
- FoodSafe requirements were met at time of inspection. |