=BOH and FOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water
=Walk-in cooler (2C), prep coolers (R: 0C and L: 0C), POS 2 door cooler (2C), dishwasher area undercounter cooler (0C), new bar prep cooler (1C) measured < 4 degrees C
=Storage room chest freezer measured -15C and rice hot holding measured 65C
=Kitchen high temperature dishwasher had a final rinse temperature of 71.9 C at the dish surface (minimum 71 C required for proper sanitizing)
=Bar high temperature dishwasher had a final rinse temperature of 77.0 C at the dish surface (minimum 71 C required for proper sanitizing)
=Surface sanitizer solution approximately 200 ppm QUATS in spray bottles
=General food storage practices satisfactory at the time of inspection. Foods properly stored off the floor and covered and raw meats stored below ready-to-eat foods.
=Ice machine was maintained in a sanitary manner
=Staff hygiene satisfactory at the time of inspection, operator's FOODSAFE level 1 expired. Take FOODSAFE level 1 and ensure that certification is on site for review.
=Permit posted in a conspicuous location
Operator has expanded into the furthest south unit in the building and added a bar. Reviewed bar layout and floor plans, operator must submit updated floor plans with added seats (36/20), bar handsink, washing machine relocation, and storage room freezer.
Reviewed with operator that any and all future changes to the facility must be applied for and given approval prior to commencing changes/renovations. Ensure that operator obtains health approval in writing prior to any changes being made. |