- Hand washing sinks were properly supplied with hot and cold running water, liquid soap, and paper towels.
- Quats sanitizer solution available at 200 ppm.
- Three-compartment sink available for manual warewashing maintained in sanitary conditions.Sink drain plugs available.
- Walk-in cooler, upright cooler, and all prep coolers were measured at 4C or colder and equipped with accurate thermometers.
- Walk-in freezer temperature satisfactory.
- Good food storage practices noted.
- Dry storage areas satisfactory - well-organized and clean.
- All equipment maintained in sanitary conditions
- General sanitation was good at time of inspection
- Mop sink maintained in sanitary condition
- No signs of pest activity noted at time of inspection
- Operating permit posted at the front.
- Employee onsite at time of inspection was able to provide proof that she was currently enrolled in an online food safety course and had started the course. Please ensure to complete the course as soon as possible. As noted on previous inspection reports, during all operational hours, there must be at least one staff member onsite with FoodSafe level 1 or equivalent. |