Comments
1st Floor Kitchens (2):
- Hand-washing basins are stocked with hot/cold water, soap, and single-use towels
- Refrigeration temperatures are ≤4o Celsius
- Freezer temperatures are satisfactory
- Suma D10 sanitizer used as a food-contact surface santizer
*Ensure sanitizer bottles are available in each kitchen and refilled regularly to ensure fresh solution is used
*Unable to check if sanitizers were present underneath 2-comp sink, as cabinet was locked at time of inspection
- High-temp dishwasher achieved final rinse temperature of ≥71o Celsius (74.1C, 73.0C)
- No sanitation concerns noted at time of inspection
- No pest activity observed during inspection
2nd Floor Kitchens (2):
- Hand-washing basins are stocked with hot/cold water, soap, and single-use towels
- Refrigeration temperatures are ≤4o Celsius
- Freezer temperatures are satisfactory
- Quaternary-ammonium food-contact surface sanitizer solution (Suma D10) available at 200ppm concentration in spray bottles (stored in locked cabinet underneath 2-compartment sinks)
- High-temp dishwasher achieved final rinse temperature of ≥71o Celsius (79.7C, 72.1C)
- No sanitation concerns noted at time of inspection
- No pest activity observed during inspection |