-Ownership Change, Permit to Operate issued
-Handwashing provisions maintained throughout premise
-3 compartment sink correctly set-up for manual dishwashing
-sanitizer feeder dispensing 200 ppm Quat.
-Wiping rags correctly stored in 200 ppm Quat sanitizer
-Walk in freezer -14 deg. C
-4 door freezer -5 deg. C, BOH warmer 67-72 deg. C, 2 door upright cooler 3 deg. C
-1 door upright cooler 1 deg. C
FOH: right dairy dispenser 4 deg. C, left dairy dispenser 4 deg. C
beverage cooler 0 deg. C, 2 door undercounter cooler 2 deg. C
prep. cooler 1 deg. C, left soup inserts 82-92 deg. C, right soup inserts 68-74 deg. C
warmer inserts 60-74 deg. C, frozen beverage reservoirs 4 deg. C/0 deg. C
-Pest control service in place
-Ensure premise sanitation is maintained daily to discourage pest activity, sanitize areas with 100ppm chlorine that are impacted by pest activity
COVID-19 Control Measures
-handwashing protocols in place
-staff wear facial masks
-protective barriers in place at points of sale
-COVID-19 Safety Plan in place
-health screening of staff in place
-high touch point disinfection system in place
Note: Ensure Kay Peroxide disinfectant or 1000ppm chlorine is used as surface disinfectant.
Note: FOH - floor tiles - grout worn away in places, replace grout to allow for easily cleanable surfaces |