- Routine inspection conducted.
- All hand washing stations were provided with hot and cold running water, liquid soap, and paper towels.
- Main walk-in cooler and bar walk-in cooler were measured at 4C or colder.
- All undercounter prep coolers and drawer coolers were measured at 4C or colder. Inserts for prep coolers were only filled halfway to ensure turnover of food is within 2 hours - good.
- Undercounter bar cooler measured at 4C or colder.
- Walk-in freezer and prep freezer measured at -18C or colder.
- Rice and soup hot-held at 60C or hotter.
- Accurate thermometers available onsite. Temperature records were well maintained and up to date.
- Food storage practices excellent. All food items stored in coolers and freezers were properly covered, labelled and dated. Raw food items were properly stored below and away from ready-to-eat food items.
- Dry storage areas also satisfactory. All dry-ingredient bins were noted to be clean and were covered with pest-proof lids.
- Multi-QUAT sanitizer solution was tested to be at 200 ppm in all sanitizer pails, spray bottles, and from the dispensing unit.
- Low-temperature chemical dishwasher registered at 100 ppm chlorine residual, detected at the dish surface after final rinse cycle.
- Test strips were available for monitoring.
- Glass-washer at bar registered at 12.5 ppm iodine, detected at the dish surface after final rinse.
- Equipment sanitation (ventilation canopy filters, ice machine, insides of coolers, cooking equipment, etc.) and general sanitation were excellent.
- Pest control is in place. No signs of pest activity noted at time of inspection. |