=BOH and FOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water
=Walk-in cooler (2C), triple door prep cooler (4C), triple door undercounter cooler (4C), and single door prep cooler (3C) measured < 4 degrees C
=Upright freezer (-10C) and chest freezer (-15C)
=Barbacoa hot holding (75C) and tinga hot holding (77C) measured > 60 degrees C
=High temperature dishwasher had a final rinse temperature of 75.7 C at the dish surface (minimum 71 C required for proper sanitizing)
=Glass temperature glasswasher measured approximately 12.5 ppm iodine at the glass surface
=Sanitizer solution at 200 ppm QUATS available in spray bottles and buckets
=Dedicated prep sink available for food preparation
=No evidence of pest activity noted at the time of inspection
=Staff hygiene satisfactory at the time of inspection; staff FOODSAFE certification verified. Discussed FOODSAFE expiry date.
=Permit not posted. locate permit and post in a conspicuous location. if permit is lost, order a reprint from Fraser Heatlh (604-918-7677)
note: staff member's cell phone stored on top of triple door prep cooler. Ensure that personal items are stored away from food handling areas. |