Front service area:
-Both handsinks were supplied with liquid soap, hot and cold running water, and paper towels.
-Display cooler and both preparation coolers were at or below 4 degrees C. Refrigeration units were equipped with thermometers.
-Hot-holding of soups was not occurring at the time of inspection.
-Ice machine was in a clean condition. Note: Scoop was being stored in a clean jug that was being stored in the ice machine. Jug with scoop was removed from the ice machine during the inspection since the jug may slip into the ice and handle of the scoop may contact the ice. Manager stated that they would look for a designated clean storage container that can be mounted on the outside of the ice machine for the scoop.
-No signs of recent pest activity were present at the time of inspection.
Back preparation area:
-Handsink was supplied with liquid soap, hot and cold running water, and paper towels.
-Single-use food service industrial polyethylene gloves were available on-site.
-Dishwasher final rinse chlorine sanitizer residual was at 100 ppm at the plate (minimal 50 ppm is required).
-Chlorine test strips were available.
-Upright cooler was at or below 4 degrees C.
-Upright one door freezer was at -24 degrees C (at or below -18 degrees C).
-Temperature records were being maintained.
-Ventilation hood, food storage and preparation areas, and knives were in a clean condition.
-No signs of recent pest activity were present at the time of inspection.
Washrooms:
-Both handsinks were adequately supplied with liquid soap, hot and cold running water, and paper towels.
Dry storage area:
-No signs of recent pest activity were present. |