A routine inspection was conducted, the following observations were made:
- Coolers 4C or colder; freezers -14C or colder; hot holding units 60C or hotter; thermometers present; and temperatures recorded daily.
- High temperature dishwasher had a rinse cycle temperature of 75.9C, at the plate's surface, as per max/min thermometer. Thermolabels used by operator to monitor temperature.
- Quats sanitizer in cloth buckets, 3-comp sink, and in spray bottles was 200ppm. Test strips used to monitor strength, and timers (0.5-1 hour) used to remind staff when to change sanitizer.
- Hand sink stocked with liquid soap, paper towels, and running hot and cold water.
- All foods stored in food grade containers; covered; labeled; date coded; stored in groups with proteins separate or below RTE foods; and stored 6" off the floor on shelves, racks, or platforms.
- No expired foods in use. FIFO rules being followed.
- General sanitation level is good. Exhaust hood canopies are clean.
- Limited number of drain flies seen in dry food areas, and customer seating area.
- Staff present with FoodSafe course, or a recognized equivalent course.
- All in order. |