- Handwashing sinks properly supplied with hot and cold running water, liquid soap, paper towels.
- High-temperature dishwasher reached 73C at the dish surface during rinse cycle. Good - minimum of 71C at the dish surface is required.
- Quats sanitizer solution available in sanitizer pails, labelled spray bottles, and from dispenser at 200 ppm. Test strips available for monitoring.
- Bar glasswasher measured 12.5 ppm - 25 ppm iodine (residual). Iodine test strips available for monitoring.
- Coolers measured 4C or less (prep/line coolers, walk-in cooler, bar coolers).
- Walk-in freezer measured -18C or less.
- Hot-holding of food at 60C or hotter.
- Accurate thermometers available. Temperature records available and up to date.
- In-use utensils washed and sanitized in dishwasher at least every 2 hours.
- Equipment and utensils maintained in sanitary conditions.
- Good food storage practices noted. All food stored off the floor and properly covered/protected from contamination. Good separation of raw and ready-to-eat food items.
- Dry storage area satisfactory.
- General sanitation satisfactory.
- Regular pest control servicing in place, with regular treatment for fruit flies.
- Staff have valid FoodSafe certificates |