=Handwash stations stocked with liquid soap, paper towels, and hot/cold running water
=Walk-in cooler (2C), cake display cooler (4C), deli display cooler (3C), 2 door undercounter cooler (4C), single undercounter cooler (0C) and grab and go cooler (3C) measured < 4 degrees C
=Walk-in freezer measured -20 degrees C
=Soup hot holding (77C), chicken display (76C), and whole chicken grab and go hot holding (62C) measured > 60 degrees C
=High temperature dishwasher had a final rinse temperature of 71.4 C at the dish surface (minimum 71 C required for proper sanitizing)
=3 compartment sink with sink plugs available for manual dishwashing, staff are aware of proper manual warewashing procedures.
=Sanitizer solution at 200 ppm QUATS available in spray bottles
=General sanitation was satisfactory at the time of inspection
=General food storage practices good at the time of inspection. Foods properly stored off the floor and covered and raw meats stored below ready-to-eat foods.
=No evidence of pest activity noted at the time of inspection
=Staff hygiene was satisfactory at the time of inspection; FOODSAFE level 1 certified staff on site
=Permit posted in a conspicuous location
note: some cleaning required on walk-in cooler's fan. Ensure that this area is cleaned on a more frequent basis. |