- All handwash stations had soap, paper towel, hot and cold running water. No accessibility concerns at time of inspection.
- All coolers 4C or less (walk in, bar cooler units, prep cooler units..etc)
- Freezers (walk in, ice cream, undercounter..etc) -18C or less.
- Scoops for ice cream stored in dipper well with running cold water
- All hot holding 60C or higher (smashbrowns, soups, hollandaise sauce...etc)
- Probe thermometer available to take internal temperature of foods. Ensure probe is sanitized between uses.
- Lights in food preparation/storage areas have covers.
- Meat slicer appeared clean at time of inspection. Staff said meat slicer is taken apart and cleaned/sanitized after each use.
- Ice machine appeared clean with the scoop for the ice stored outside of the ice in a separate container.
- General sanitation satisfactory. See violation code 306 re: cleaning of ceiling tiles
- Dry storage area well maintained.
- No obvious signs of pest activity noted at time of inspection. Reminded staff to keep back door to drive in pick up area closed as much as possible.
- Premises has contract with pest control company (comes in monthly or more frequently upon request). Follow all recommendations made by pest control technician.
- Quat sanitizer 200ppm in spray bottles, in containers with the cloths submgered throughout food premises and at source were 200ppm. Test strips available to check sanitizer concentration.
- High temperature dishwasher achieved 71C (with thermolabel). |