Hand washing stations are equipped with hot and cold running water, liquid soap, and paper towels
- Coolers (walk-ins, preps, stand-up, undercounter) are ≤ 4°C
- Freezers (walk-in, undercounter, stand-up) are ≤ -18
- Coolers (walk-ins, preps, stand-up, undercounter) are ≤ 4°C
- Freezers (walk-in, undercounter, stand-up) are ≤ -18°C
- Hot holding units are ≥ 60°C
-Dishwasher chlorine residue: 50 ppm
- 200 ppm Quat sanitizer is available
- Ventilation hood is maintained
- Foods are mostly covered and protected
- Ice machine is maintained. Ice scoop is stored properly.
- No signs of pests observed during inspection
- Permit is posted
Note:
*Ensure to do proper labelling for any left over foods/prepared foods in walk in cooler and follow Max 2 days expiry.
*Ensure to store any open package of dry goods in a sealed bin or buckets. |