- All hand washing stations were provided with hot and cold running water, liquid soap, and paper towels.
- Main walk-in cooler and bar walk-in cooler were measured at 4C or colder.
- All undercounter prep coolers and drawer coolers were measured at 4C or colder. Food items stored in inserts for line coolers are used up about every 2 hours - good.
- Undercounter bar cooler measured at 4C or colder.
- Walk-in freezer and line freezer measured at -18C or colder.
- Rice, sauce, and gravy hot-held at 60C or hotter.
- Accurate thermometers available onsite. All coolers equipped with accurate thermometers. Temperature records maintained (digitally).
- Food storage practices excellent. All food items stored in coolers and freezers were properly covered, labelled and dated. Raw food items were properly stored below and away from ready-to-eat food items.
- Dry storage areas also satisfactory. All dry-ingredient bins were noted to be clean and were covered with pest-proof lids.
- Multi-QUAT sanitizer solution was tested to be at 200 ppm in all sanitizer pails, spray bottles, and from the dispensing unit.
- Low-temperature chemical dishwasher registered at 100 ppm chlorine residual, detected at the dish surface after final rinse cycle.
- Glass-washer at bar registered at 12.5 ppm iodine.
- Test strips were available for monitoring.
- In-use knives and cooking utensils were stored in ice or hot-held in between uses, and are washed and sanitized every 2 hours.
- Equipment sanitation (ventilation canopy filters, ice machine, insides of coolers, cooking equipment, etc.) and general sanitation satisfactory. *Please ensure attention is given to the area under the pass-through window (where the electrical outlets are located) - some food spatter noted.
- Pest control is in place. Staff have been actively monitoring for any pest activity.
- Staff with valid Foodsafe certification onsite at time of inspection |