=BOH and FOH handwash stations (3X) stocked with liquid soap, paper towels, and hot/cold running water
=Walk-in cooler (3C), prep cooler (1C), back upright cooler (3C), front upright cooler (4C) measured < 4 degrees C
=Walk-in freezer (-20C), upright freezer (-19C) and undercounter freezer (-23C) measured < -18 degrees C
=3 compartment sink with sink plugs available for manual dishwashing. Staff able to demonstrate manual warewashing method
=Sanitizer solution approximately 200 ppm QUATS available in spray bottles
=General sanitation was satisfactory at the time of inspection
=General food storage practices satisfactory at the time of inspection. Foods properly stored off the floor and covered.
=No evidence of pest activity noted at the time of inspection
note: =Ensure that pizza time tracking of 90mins via timer is ALWAYS used, this is a part of your food safety plan
=Upright freezer door handle found to be broken and in poor condition. repair/replace the deep fry area upright freezer handle |