Note: After the lunch rush, if there are not any more orders being made/received, put all food that needs the fridge back in to the fridge before staff take their lunch break.
General observations:
√ Coolers ≤4°C, Freezers ≤ -18°C, Hot holding ≥60°C
√ Good food storage practices noted such as thawing in cold water
√ Food up off floor ≥6”, good stock rotation noted
√ Hand wash station fully stocked with hot and cold running water, liquid soap and paper towel
√ Bleach sanitizer available at 100ppm in buckets
√ High temperature dishwasher sanitizing at ≥71°C
√ Two compartment sink stocked with dish soap, sanitizer, hot and cold running water
√ Equipment appeared to be in good working order
√ General sanitation and maintenance is good
√ No signs of pest infestation noted
√ Thermometers present
√ Staff with FoodSafe (or equivalent) present.
√ No concerns with staff hygiene or food handling noted during inspection |