- Hand washing stations are equipped with hot and cold running water, liquid soap, and paper towels
- Coolers (walk-in, preps, undercounters, drawer) ≤ 4°C
- Freezers (walk-in, undercounter, stand-up) are ≤ -18°C
- Hot holding units are ≥ 60°C
- Low temperature dishwasher is available. 50 ppm chlorine residual detected.
- 200 ppm Quat sanitizer is available
- 100 ppm chlorine sanitizer is available
- Time tracking system in place for foods held at room temperature
- Dry storage is maintained
- Ventilation hood is maintained
- No signs of pests observed during inspection
Note:
- Ensure cleaning of hard to reach places is done regularly (between, behind, and underneath equipment).
- General sanitation of the pop area has been improved
- Renovations have been completed as per approved floor plan |