- General sanitation is satisfactory.
- Handwashing station stocked with cold/hot running water, soap, and paper towels.
- All coolers (walk in, undercounter) < or = to 4C. The walk in cooler is shared with the deli department.
- Display coolers < or = 4C.
- Walk in freezer < or = to -18C
- Hot holding units (Rotisserie chicken, soups) > 60C.
- Sneeze guards installed on self service area. Ensure that the handles of scoops do not touch the food items.
- The cooling unit for cold cooked seafood items and pickled food items was measured between 4-10C. Ensure to keep seafood items in inserts that hold temperature < or = 4C at all times.
- Three compartment sink available for manual dishwashing. Please follow the proper dishwashing instructions posted on the wall (i.e. wash, rinse, sanitize, air dry).
- Quat sanitizer available at 200 ppm to sanitize food contact surfaces.
- High temperature dishwasher reached 78C at the plate's level during the rinse cycle.
- Surface sanitizer available in plastic bin with presoaked wiping cloth at 200 ppm Quat solution.
- Surface sanitizer available in spray bottle at 200 ppm Quat solution.
- Prepackaged food items audited for general condition, expiration date, spoilage. All in good condition.
- Dry storage area is good
- No signs of pest activity. |