- General sanitation is good.
- All handwashing stations stocked with cold/hot running water, soap, and paper towels.
- All coolers (walk in, display, undercounter) < or = to 4C.
- All freezers (walk in) < or = to -18C.
- Temperature log was available, kept up to date. No temperature issues noted at the time of the inspection.
- Most food items are stored in plastic insert containers with lids, dated, and labeled.
- Three compartment sink available for manual dishwashing. Quat sanitizer available. Please follow the proper procedure: 1) wash 2) rinse 3) sanitize 4) air dry. Do not store dirty plates inside the sanitizing compartment. This compartment is designated for only sanitizing purpose.
- Surface sanitizer available in spray bottles at 200 ppm Quat solution. Ensure to provide surface sanitizer at each station (ie. main kitchen, serving area) at all times to clean and sanitize any food contact surfaces. Change the solution regularly to ensure the effectiveness.
- Dry storage area is satisfactory. Dry food items stored in carts with proper lids.
- Vinyl gloves, hair nets worn by staff.
- Bulk bin/display cabinets are well maintained with proper lids. Tongs are stored outside the cabinets in a designated area.
- No signs of pest activity at the time of the inspection. Orkin Pest Control company inspects weekly. The most recent pest report required the operator to seal the gap at the bottom of the front door. A door sweep was installed. |