- Hand washing sinks were properly supplied with hot and cold running water, liquid soap, and paper towels.
- Quats sanitizer solution available at 200 ppm.
- High-temperature dishwasher reached 74C at the dish surface during rinse cycle. Good, minimum of 71C required.
- All coolers were measured at 4C or colder.
- Upright freezer measured at -18C or colder.
- Soup was being heated for hot-holding at time of inspection. *Reminder that all hot-held food items must first be heated to at least 74C (or 100C if food is liquid), then placed in a preheated hot-holding unit for holding at 60C or hotter. Ensure systems/checks are in place for reheating and hot-holding temperatures (such as time and temperature-tracking logs, stickers, etc.).
- Good food storage practices noted. All food stored off the floor and properly covered.
- Proper thawing methods observed (in walk-in cooler).
- Equipment maintained in sanitary conditions (vegetable slicer/dicer, ice machine, scoops, etc.)
- In-use utensils were stored in ice.
- General sanitation satisfactory.
- Dry storage area satisfactory.
- No signs of pest activity noted at time of inspection.
- Staff with valid FoodSafe certification onsite. |