Kitchen Area;
All hand sinks equipped with liquid soap, paper towel & hot/cold water.
All drawer coolers under the grill at or below 4C.
Stand up freezer at -20C.
All inserts registered between 7 - 11C. Discussed with chef, products in inserts not stored more than 2 hrs. Monitor and ensure temperature below 4C maintained. If stored more than 2 hrs above 4C discard food.
Internal temperature of impossible burger patty register at 72.6C during time of inspection.
Walk-in cooler at 1.6C.
Bar cooler at 1.7C.
Dry storage all on shelves, no storage on ground - good.
All food stored in pest proof containers.
Ice machine kept in sanitary manner. Scoop stored correctly.
Meat slicer currently only used for slicing onions, tomatoes, lettuce cleaned and dismantled daily at the end of night.
Dishwasher registered at 100ppm chlorine.
Washware dishwasher registered at 200ppm chlorine.
Note: standing water notice at front end of dishwashing pit. ensure no standing water in dishwashing area, and cleaned often.
Sanitizer detected at 700ppm. good (sink & surface sanitizer).
wash clothes stored in sanitizer - good.
Servery area.
Hot holding at or above 60C.
Ice machine kept in sanitary manner. Scoop stored correctly, stand up fridge at 2C.
Bar Area:
Hand sink equipped with hot/cold running water, paper towel & liquid soap.
Ice machine kept in sanitary manner.
Note: Sanitizer in bar registered below 272ppm. Ensure sanitizer in bare is changed frequently as per manufactures instructions (ideal range 272 - 700ppm).
dishwasher registered 50ppm - good.
Admin:
Food safe requirements met.
Temperature records maintained and available for review.
garbage area out doors kept in sanitary condition.
Pest monitoring in place. |