- All hand washing stations were properly supplied with hot and cold running water, liquid soap, and paper towels.
- Quat-based food-contact surface sanitizer available in spray bottles at each station, all at 200 ppm.
- Low-temperature chemical dishwasher was sanitizing at 100 ppm (chlorine residual), detected at the dish surface after final rinse cycle.
- Walk-in cooler, prep coolers, and bar coolers were measured at 4C or colder. Temperature logs available.
- Freezers measured at -18C or colder
- No hot-holding at time of inspection
- Proper thawing procedures noted at time of inspection (under cold, running water).
- Discussed cooling procedures - OK
- Good food storage practices noted. All food stored off the floor, covered, labelled.
- Bar glasswasher was sanitizing at 25 ppm iodine
- All equipment maintained in sanitary conditions (ice machine, scoops, deli slicer, ventilation canopy, coolers, dry ingredient bins, etc.)
- General sanitation satisfactory at time of inspection
- No signs of pest activity noted |