- Routine inspection conducted.
- All hand washing stations were easily accessible and properly supplied with hot/cold running water, liquid soap, paper towels.
- Multi-Quat sanitizer solution available at 200 ppm in sanitizing pails and spray bottles. Quat test strips available for monitoring.
- Janitorial closet (chemical storage, sanitizer dispenser, mop sink) maintained in sanitary condition.
- Commercial dishwasher dispensed 100 ppm chlorine (residual) to the rinse cycle, detected at the dish surface after final rinse. Chlorine test strips available for monitoring.
- Bar glasswasher dispensed 12.5 ppm iodine to the rinse cycle. Iodine test strips available for monitoring.
- Coolers measured 4C or less.
- Freezers measured -18C or less.
- Hot-holding available at 60C or hotter.
- Accurate thermometers available. Temperature logs available.
- Good food storage practices noted. All food stored off the floor, properly covered/protected from contamination, with good separation between raw and ready-to-eat items.
- Equipment and utensils maintained in sanitary conditions.
- In-use knives and cooking utensils were stored in ice or hot-held in between uses, and are washed and sanitized every 2 hours.
- Dry storage areas well-maintained.
- General sanitation satisfactory.
- Pest control in place, currently servicing twice a week. Drain fly/fruit fly activity at the bar is ongoing however appeared to be under control at time of inspection. Please continue with cleaning/pest management efforts. |