- General sanitation is good.
- All handwashing stations stocked with cold/hot running water, soap, and paper towels.
- All coolers (undercounter, walk in, display) < or = to 4C
- All freezers (chest, upright) < or = to -18C
- All hot holding units at > 60C
- Three compartment sink available for manual dishwashing. Sanitizer available at 200 ppm Quat solution. Do not store any cans/sodas in the sink. These sinks are meant for dishwashing purpose only.
- Surface sanitizer available in spray bottle at 200 ppm Quat. Ensure to have them readily available at each station (ie serving area, back of the kitchen)
- Dry storage area is satisfactory.
- No signs of pest activity.
- Random food items (i.e. prepackaged sandwiches, deli meat) checked for expiration dates, condition of packaging, and any signs of deterioration. All in good conditions. |