Copyright © 2019 My Health Department. All rights reserved.
Preopening inspection conducted. Waiting on Building official approval.
Discussed (handouts provided at previous preliminary walkthrough):
*employee health and vomit/diarrhea clean up policies
*dishwasher water temperature
*allergens (handouts provided at preliminary walkthrough)
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| dishwasher | chemical | 50 | chlorine | 130 °F | ||
| hand sink | 126 °F | |||||
| three compartment sink | chemical | quat |
| Description | Temperature |
| glass 2 door (rear room) | 32 °F |
| middle room (glass 2 door) | 30 °F |
| meat cooler (rear room) | 35 °F |
| RIC (rear room) | 48 °F |
| RIC (near grill) | 35 °F |
| RIF (near grill) | 18 °F |
| frididaire RIF | -10 °F |
| RIF (rear room) | |
| RIF (rear room) | |
| lowboy (near grill) | 38 °F |
| glass 2 door (rear room) | 40 °F |
| RIF (rear room) | 10 °F |