Handwashing facilities maintained.
Premise sanitation is satisfactory.
Professional pest control service in place.
No signs of pest activity observed.
Both sanitizer feeder systems dispensing 200 ppm Quaternary Ammonia
Spray bottles equipped with Quaternary Ammonia Sanitizer 200 ppm.
Food utensils maintained in a sanitary condition.
Temperature logs well maintained.
Blast chiller used to rapidly cool roasted chickens.
Walk-in Cooler 4 C (raw chicken)
Walk-in Cooler 1 C
Walk- in Freezer -11 C (shared)
Left undercounter prep cooler 0 C, Right undercounter cooler 2 C
2 door upright freezer -21 C, deli display case 1 C
Wall display cooler (tofu) 1 C, wall display cooler (fresh pasta) 0 C
Chicken hot holding case 60 C
Display bunk coolers:
large soft cheese cooler 2 C, soft cheese end cooler 2 C, large hard cheese cooler 2 C, laughing cow end cooler 2 C
ricotta cheese end cooler 4 C, cheddar cheese cooler 3 C, sliced cheese end cooler 3 C, meals to go cooler 3 C
ziggys end cooler 2 C, sliced chicken cooler 3 C, trestelle feta end cooler 1 C, dips cooler 2 C
pc sliced meats cooler 2 C, sausage cooler 2 C, trestelle ricotta cooler 2 C, mastro sliced meats cooler 3 C
Note:
All food equipment, food utensils and food contact surfaces must be cleaned of all debris, then sanitized after use. Food equipment, utensils and work surfaces such as meat slicers in constant use for
the same purpose must be cleaned and sanitized a minimum of every 4 hours or when changing uses.
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