- Hand wash stations equipped with soap, paper towel, hot and cold running water
- 100 ppm chlorine sanitizer solution available in spray bottle. Single use paper towel used to wipe.
- All cooler 4C or less (sandwich prep, open display, 1 door undercounter,.. etc)
- Chest freezer -18 deg. C
- High temperature dish washer achieved 71C (as per thermolabel)
- No hot holding available at time of inspection - soup all done after lunch rush.
- Reviewed proper soup heating procedures with operator at time of inspection. Ensure soup is heated to 74C quickly in microwave, then transferred to preheated hot holding unit at 60C. Use probe thermometer on site to verify temperatures.
- General sanitation satisfactory. No obvious sign of pest activity noted at time of inspection.
- Gelato freezer with dipper well not in use. Operator plans to remove gelato freezer from premises. Floor plans have been approved by health department and operator is just waiting to have the renovations done.
- No ice machine on site at time of inspection. Old ice machine has been removed from premises and will be replaced with a new one. Currently, ice is purchased from save on and stored in a bin with lid in the chest freezer. Scoop for ice is stored outside of the ice bin in a separate container.
- Sandwiches, soups and desserts come in premade and appear to be from approved sources. |