- General sanitation is good.
- All handwashing stations stocked with cold/hot running water, soap, and paper towels.
- All coolers (walk in, prep, undercounter, upright) < or = to 4C.
- All freezers (walk in, upright) < or = to -18C.
- All hot holding units > or = 60C.
- Accurate thermometers available inside all coolers and freezers.
- Most food items are stored in plastic/metal insert containers with lids, dated, and labeled.
- Three compartment sink available for manual dishwashing. QUAT sanitizer available at 200 ppm. Please follow the proper procedure: 1) wash 2) rinse 3) sanitize 4) air dry. Do not store dirty equipment/pans inside the sanitizing compartment. This compartment is designated for sanitizing purpose only.
- Surface sanitizer available in spray bottle at 200 ppm QUAT solution. Ensure to provide surface sanitizers at each station (ie. main kitchen, serving area) at all times to clean and sanitize food contact surfaces. You must obtain more surface spray bottles and provide them in the main prep kitchen.
- Ice machine is clean. Scoop stored outside in designated bin. Ensure to clean your ice machine on a regular basis as part of your cleaning schedule.
- Dry storage area is satisfactory. Dry food items stored in carts with proper lids. Do not store scoops in bins or ensure that the handles do not touch the food items.
- No signs of pest activity.
- FOODSAFE certified staff on duty. Verified at the time of the inspection. Please make copies of all FOODSAFE certificates for review by the inspector.
Note: The staff was cleaning the floors of the main kitchen at the time of the inspection. As a result, there was pooling of water on the floors. After cleaning is done, ensure to keep the floors dry at all times. |