Coffee:
-Under counter cooler was at 4C.
-Display cooler was at 4C.
-Temperatures checked and recorded daily.
-Handwash station accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels.
-Quats sanitizer was at 200ppm. Steaming attachment sanitized after each use.
-General food storage practices good at the time of inspection. Foods stored off the ground and protected from potential contamination.
-General sanitation good at the time of inspection.
Hot Foods/Chicken:
-Raw chicken walk-in cooler was at 4.
-Display cooler was at 3C.
-Upright cooler was at 4C.
-Customer area coolers were at 4C.
-Upright freezer was at -18C.
-Hot foods are time tracked and discarded after 2 or 4 hours, based on food safety plan.
-Hot soup was greater than 60C. Soups cooked to greater than 74C prior to hot holding.
-Chicken was fried to greater than 74C.
-Temperatures checked and recorded daily.
-Handwash station accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels.
-3-compartment sink used for cleaning and sanitizing. Quats sanitizer dispenser was at 200ppm.
-Quats sanitizer spray bottles labelled and tested at 200ppm.
-General food storage practices good at the time of inspection. Raw and ready-to-eat foods properly separated.
-General sanitation good at the time of inspection.
Mexican Food Area:
-Prep cooler was at 4C.
-Hot holding unit was greater than 60C.
-Temperatures checked and recorded daily.
-Handwash station accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels.
-Quats sanitizer spray bottles labelled and tested at 200ppm.
-General food storage practices good at the time of inspection.
-General sanitation good at the time of inspection.
Sushi/Poke:
-Sushi cooler was at 4C (top and bottom).
-Poke cooler was at 4C (top and bottom).
-Under counter coolers adjacent to the sushi/poke area were both at 4C.
-Customer are cooler was at 2C.
-Temperatures checked and recorded daily.
-Sushi rice had a pH of 4.0
-Records available for testing of sushi rice to verify a pH of 4.0 or less.
-General food storage practices good at the time of inspection.
-General sanitation good at the time of inspection.
Sandwich Area:
-Walk-in cooler was at 3C.
-Prep cooler was at 4C (top and bottom).
-Display cooler was at 4C.
-Customer area cooler was at 4C.
-Temperatures checked and recorded daily.
-High temperature dishwasher had a final rinse of 71C on the dish washer on consecutive cycles (minimum of 71C required for proper sanitizing).
-Handwash station accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels.
-3-compartment sink used for cleaning and sanitizing. Quats sanitizer dispenser was at 200ppm.
-Quats sanitizer spray bottles labelled and tested at 200ppm.
-General food storage practices good at the time of inspection.
-General sanitation good at the time of inspection
General:
-Facility is serviced by professional pest control on a biweekly basis. No signs of pests noted at the time of inspection.
-FOODSAFE Level 1 valid until March 11, 2029.
-Please contact the inspector if you have any questions or concerns.
-Signature not required |