=Handwash station stocked with liquid soap, paper towels, and hot/cold running water
=FOH upright cooler (0C), FOH undercounter cooler (1C), BOH undercounter cooler (1C), and sandwich cooler (4C) measured < 4 degrees C
=Upright freezer measured -16 degrees C, gravy hot holding (75C), bacon hot holding (68C), and soup (80C) measured > 60 degrees C
=Low temperature dishwasher measured >50 ppm chlorine at the plate surface
=Sanitizer solution at 200 ppm QUATS available in spray bottles
=General sanitation was satisfactory at the time of inspection, though some cleaning required under the 2 compartment sink
=General food storage practices satisfactory at the time of inspection. Foods properly stored off the floor and covered and raw meats stored below ready-to-eat foods.
=No evidence of pest activity noted at the time of inspection
=Deli slicer was maintained in a sanitary manner
=Staff FOODSAFE certification verified to be valid.
=Permit posted in a conspicuous location |