- All hand washing stations were accessible/unobstructed and properly supplied with hot & cold running water, liquid soap, paper towels.
- Sink + Surface sanitizer solution (lactic acid/DDBSA) available within acceptable ranges in sanitizing pails and spray bottles. Sink + Surface test strips available for monitoring.
- Multi-Quat sanitizer solution also available at 200 ppm. Quat test strips available for monitoring.
- Low-temperature chemical dishwasher achieved 100 ppm chlorine (residual), detected at the dish surface after final rinse cycle. Chlorine test strips available for monitoring.
- Bar glasswasher achieved 12.5ppm - 25ppm iodine to the rinse cycle. Iodine test strips available for monitoring.
- All coolers measured 4C or less.
- All freezers measured -18C or less.
- Hot-holding available at 60C or hotter.
- Accurate thermometers available. Temperature logs available and up to date.
- Good food storage practices noted. All food stored off the floor, properly covered/protected from contamination, with good separation between raw and ready-to-eat items.
- Equipment and utensils maintained in sanitary conditions.
- In-use knives and cooking utensils were stored in ice or hot-held in between uses, and are washed and sanitized every 2 hours.
- Dry storage areas well-maintained.
- Janitorial closet (chemical storage, sanitizer dispenser, mop sink) maintained in sanitary condition.
- General sanitation satisfactory.
- Regular pest control servicing in place. Please continue with cleaning/pest management efforts. |