=BOH and FOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water
=double undercounter (u/c) coolers (left 3C and right 2C), open top cooler (3C), FOH barista cooler (3C), coffee keg cooler (2C), and cake display cooler (4C) measured < 4 degrees C
=BOH u/c freezer (-18C) and FOH mini freezer (-20C) measured < -18 degrees C
=High temperature dishwasher had a final rinse temperature of 75.0 C at the dish surface (minimum 71 C required for proper sanitizing)
=Wiping cloths stored in bleach sanitizer solution at 100 ppm chlorine
=General sanitation was satisfactory at the time of inspection
=General food storage practices good at the time of inspection. Foods properly stored off the floor and covered.
=No evidence of pest activity noted at the time of inspection
=Ice machine was maintained in a sanitary manner
=Staff hygiene was satisfactory at the time of inspection
=Staff FOODSAFE certification verified
=Permit posted in a conspicuous location
All hot potentially hazardous foods are to be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours of less. Sauce can be cooled rapidly using an ice and water mixture or ice wand after the sauce has sufficiently cooled (not when immediately removed from the heating unit) |