=Handwash station stocked with liquid soap, paper towels, and hot/cold running water
=Walk-in cooler (4C), prep coolers (L 4C, R 11C), and walk-in freezer (-13C) and chest freezer (-14C)
=BOH rice hot holding (63C), FOH rice (64C), chicken (61C), beef (68C) hot held > 60C
=3 compartment sink with sink plugs available for manual dishwashing. Operator able to demonstrate manual warewashing method
=Sanitizer solution measured 100 ppm chlorine in bucket with wiping cloth
=some cleaning required in the 4 burner stove, handles of fridges and storage units, as well as shelves of the walk-in cooler
=Foods properly stored off the floor and covered and raw meats stored below ready-to-eat foods.
=No evidence of pest activity noted at the time of inspection
=Staff hygiene satisfactory at the time of inspection; staff verified to have FOODSAFE level 1 certification valid to 2025
=Permit posted in a conspicuous location |