- All hand washing stations were properly supplied with hot and cold running water, liquid soap, and paper towels.
- Low-temperature chemical dishwasher registered at 100 ppm chlorine residual, detected at the dish surface after final rinse cycle.
- Glass-washer at bar registered at 12.5 ppm iodine.
- Multi-QUAT sanitizer solution available at 200 ppm in sanitizer pails, spray bottles, and from the dispensing unit.
- Test strips were available for monitoring.
- 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. *Reminder to only fill inserts at line coolers halfway to ensure quick turnover (every 2 hours), as temperatures of food held in these uncovered inserts may not consistently be maintained at 4C or colder.
- Undercounter bar cooler measured at 4C or colder.
- Walk-in freezer and line freezer measured at -18C or colder.
- Rice, sauces, and gravy hot-held at 60C or hotter.
- Accurate thermometers available onsite. Temperature records maintained (digitally).
- In-use knives and cooking utensils were stored in ice or hot-held in between uses, and are washed and sanitized every 2 hours.
- Proper thawing methods observed at time of inspection (under cold, running water).
- Proper cooling of hot food items (garlic-in-oil and roast) observed at time of inspection (allowed to cool at room temperature on a timer, then cooled in shallow pans in the walk-in cooler)
- Good food storage practices noted. 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.
- Equipment sanitation (ventilation canopy filters, ice machine, insides of coolers, cooking equipment, etc.) and general sanitation satisfactory.
- Janitorial closet satisfactory
- Weekly pest control is in place. No recent signs of pest activity noted at time of inspection.
- Staff with valid Foodsafe certification onsite at time of inspection |