-Handwash stations stocked with liquid soap, papertowels, hot/cold water
- Upright cooler (4 degrees Celsius), sandwich cooler (2 degrees Celsius), display cooler (4C), and coffee cooler (1 degrees Celsius)
- cooked eggs hot holding (78C), soup hot holding (84C), and sausage patties hot holding (76C) measured >60C
- Walk in freezer and upright freezer (-18 Degrees Celsius -19 Degrees Celsius)
- 3 compartment sink stocked with sanitizer at 200 ppm Quats Discussed manual warewashing method
- High temperature dishwasher measured 82.4C at the dish surface
- Sanitizer solution available in buckets at 200 ppm QUATS
- General sanitation satisfactory, FOODSAFE level 1 certified staff on site
- No evidence of pests at the time of inspection, Permit posted in a conspicuous location |