- All hand washing stations were properly supplied with hot and cold running water, liquid soap, and paper towels.
- Quats sanitizer solution available at 200 ppm in sanitizer pails, spray bottles, and from dispenser. Test strips available for monitoring.
- High-temperature dishwasher reached 74.5C at the dish surface during final rinse cycle. Good - minimum of 71C at the dish surface required (82C at the dishwasher thermometer gauge).
- All coolers were maintaining temperatures at 4C or colder
- Walk-in freezer measured at -18C or colder
- Hot-held food items measured at 60C or hotter (only held in carts for meal service)
- Accurate thermometers available. Temperature logs maintained.
- Food storage practices satisfactory. All food stored off the floor, properly covered, with good separation between raw and ready-to-eat food items.
- Dry storage area satisfactory. *Note: additional food storage bins have been ordered for dry storage room.
- All equipment (sinks, dough mixer, can opener, ventilation hoods, dry ingredient storage bins, etc.) maintained in sanitary conditions.
- General sanitation satisfactory at time of inspection.
- No signs of pest activity noted at time of inspection. Pest control is in place. |