- Handsinks equipped with hot and cold running water, liquid soap and paper towels.
- QUATS food contact surface sanitizer in buckets achieved 200 ppm with test strips. Cloths for wiping surfacess stored in the solution. Buckets stored on the ground away from food.
- QUATS dispenser at the three compartment sink achieved 300 ppm with test strip. Test strips available onsite.
- High temperature dishwasher measured 75.6 C after final rinse (required: at or above 71 C at plate level)
- Three compartment sink supplied with hot and cold running water and drain plugs.
- Ice machine interior was clean. Ice wells were also clean. Ice is transferred between maker and wells in a clean container.
- Coolers (under counter in bar area, display at front, and 3 in back room) were all measured below 4C (required: at or below 4C)
- Freezers in back measured -19.6 and -20.6 C (required: at or below -18 C)
- Temperatures logs maintained twice daily.
- All refrigeration units were equipped with accurate thermometers.
- Staff hygiene was satisfactory, clean attire, aprons worn
- Washroom available for staff use were supplied with hot/cold water, liquid soap and air driers.
- Food in coolers, freezers and at room temperature were covered and stored off the ground.
- Shelving and drying racks were clean.
- Equipment and utensils were observed clean in storage
- In-use tongs and knives cleaned and sanitized at least every 2 hours or sooner.
- Pest control contracted monthly, or as needed, and ground dwelling pests (no fly service noted that report). No pest activity noted on the July report.
- Health permit posted at the front |