Other observations:
√ Coolers ≤4°C, Freezers ≤ -18°C, Hot holding ≥60°C
√ Cooling of broth done in walk in freezer, no concerns with process noted. *when cooling meat in cooler, leave container partly open to allow steam to escape then once it is completely cool put the lid on fully.
√ Food up off floor ≥6”, ready to eat foods stored above raw foods
√ Hand wash stations fully stocked
√ Bleach sanitizer available at 200ppm
√ Low temperature dishwasher at 50ppm
√ General sanitation and maintenance is very good
√ No signs of pest infestation noted
√ Thermometers present
√ Temperature logs maintained
√ Staff with FoodSafe present
√ No concerns with staff hygiene or food handling noted during inspection
√ Covid safety measures in place, physical spacing of tables done with no self serve items on tables, once central non-touch menu available at front counter, all staff wearing masks (not required). |