General observations:
√ Coolers ≤4°C, Freezers ≤ -18°C, Hot holding ≥60°C
√ Room temperature holding of grilled peppers/onions reviewed, small portions made that can be used up in less than two hours or is discarded
√ Food up off floor ≥6”, good stock rotation noted
√ Hand wash stations fully stocked with hot and cold running water, liquid soap and paper towel
√ Quats sanitizer available at 200ppm in spray bottle, cloths stored in sanitizer bucket
√ Three compartment sink stocked with dish soap, sanitizer, hot and cold running water
√ Equipment appeared to be in good working order
√ General sanitation and maintenance is very good
√ No signs of pest infestation noted
√ Thermometers present
√ Test strips present for monitoring sanitizer levels
√ Temperature logs maintained daily and no issues with equipment have been noted
√ Staff with FoodSafe (or equivalent) present.
√ No concerns with staff hygiene or food handling noted during inspection
√ Permit posted in visible location
No concerns at this time. |