A routine inspection was completed, the following observations were made:
- Coolers 4C; freezers -18C; hot holding units above 60C; and thermometers present.
- High temperature dishwasher had a rinse cycle temperature of 74C at the plate's surface, as per max/min thermometer.
- Hand sinks stocked with liquid soap, paper towels, and running hot and cold water.
- All foods stored in food grade containers; covered; foods stored in groups with raw meats separate from RTE foods; and foods stored 6" off the floor on racks and shelves.
- No expired foods in use or for sale. FIFO rules being followed.
- General sanitation level is good. Exhaust canopy filters cleaned weekly, and exterior surfaces cleaned daily.
- No signs of pests.
- Bleach sanitizer in spray bottles and cloth buckets had [Cl2] of 200ppm. Ensure the bleach and water solution in the cloth bucket is changed every 2-4 hours.
- FoodSafe certified staff present.
- All surfaces are in good working order, sealed, durable, and cleanable.
- Aluminum foil covering wall behind the wok cooking station is changed every night.
- All in order. |