- Hand washing stations are equipped with hot and cold running water, liquid soap, and paper towels
- Coolers are ≤ 4°C, freezers are ≤ -18°C, hot holding units are ≥ 60°C
- Temperature logs area maintained
- Shellfish tags are available for review
- High temperature dishwasher is available on 2nd floor. Final rinse temperature reached ≥ 71°C at the plate level.
- Glasswashers are available. 12.5 ppm iodine residual detected.
- 200 ppm Quat sanitizer is available
- Ventilation hoods are maintained
- Dry storage areas are maintained. Food scoops are stored handle up.
- Ice machines are maintained
- Pest control reports are available for review
- Premises is well lit
Note:
- High temperature dishwasher on the 1st floor was not working at the time of inspection. Operator had reached out for repairs prior to the inspection. All utensils, dishware, and utensils are currently being washed and sanitized at the dishwasher on the 2nd floor. After the repairs have been completed, ensure the final rinse temperature is able to reach ≥ 71°C.
- Main floor bar area is currently closed. Ensure all equipment (coolers, sinks, etc) are working properly prior to reopening.
- Ensure all kitchen fans are cleaned regularly to remove dust. |