=Handwash station stocked with liquid soap, paper towels, and hot/cold running water
=Walk-in cooler (1C), coffee undercounter cooler (2C) measured < 4 degrees C
=Walk-in freezer (-18C), patty coffin (-18), deep fry coffin (-18C), and fry dispenser (not operational)
=Gravy hot holding (74C after reheating), patty hot holding (72C), and chicken nugget hot holding (71C) measured > 60 degrees C
=Facility uses time tracking with stickers indicating discard time (hours); observed to be in use and followed
=3 compartment sink with sink plugs available for manual dishwashing. Operator able to demonstrate manual warewashing method
=Wiping cloths stored in sanitizer solution at 200 ppm QUATS
=General food storage practices satisfactory at the time of inspection
=Most foods properly stored off the floor and covered and raw meats stored below ready-to-eat foods, however one bag of onions noted to be on the floor in the walk-in cooler.
=Ice machine maintained in a sanitary manner
=Staff hygiene satisfactory at the time of inspection; staff FOODSAFE certification could not be verified at the time of inspection. Ensure that certification is available for inspection
=Permit posted in a conspicuous location |