=FOH and BOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water
=Bar cooler (4C), black mini cooler (1C), prep cooler (1C), sliding door cooler (1C), and single glassdoor cooler (6C) measured < 4 degrees C
=Storage room upright freezers (-26C and -19C), ice cream freezer (-20C), and kitchen mini freezer (-23C) measured < -18 degrees C
=Rice hot holding (63C), taiwanese meat sauce hot holding (62C) measured > 60 degrees C
=High temperature dishwasher had a final rinse temperature of 71.3 C at the dish surface (minimum 71 C required for proper sanitizing)
=Surface sanitizer solution measured 100 ppm chlorine in buckets and spray bottles
=Ice machine was maintained in a sanitary manner
=FOODSAFE level 1 certified staff on site (operator's valid to September 2028)
=Permit posted in a conspicuous location
Recommended operator to cut the sauce container bags as they are very oily and exposed to the sauce ladles. |