Hand washing stations (2 in main kitchen, 2 in front service area, staff washroom) - have liquid soap and paper towels in dispensers. All have hot/cold water during inspection.
Coolers - walk in, drink cooler, and small 1 door cooler are at 4 C/40 F or colder.
Sandwich prep cooler - see above.
Hot holding - soups, chili, chicken, etc. are all at 60 C/140 F or hotter.
Temperature records are being kept.
Quats sanitizer in bucket - wiping cloth storage and for sanitizing food contact surfaces and counters etc. - concentration is at 200ppm.
Quats is automatically dispensed and changed frequently.
Commercial dishwasher has a final sanitizing rinse of 180 F at the gauge and 160 F inside of the machine.
Cleaning - see above.
** Ensure that there is always an adequate supply of hot water at all hand sinks. Discussed with manager.
Customer washrooms have liquid soap, hot/cold water, and hand dryers.
Pest monitoring program is in place.
Signature not required.
Left copy of report with Manager. |