Routine Inspection:
Hand washing stations fully equipped with liquid soap, paper towels and hot/cold running water.
All temperatures met health requirements:
- Coolers maintained at or below 4 degrees Celsius (40 degrees Fahrenheit).
- Freezer maintained below -18 degrees Celsius (0 degrees Fahrenheit).
- Hot holding maintained above 60 degrees Celsius (140 degrees Fahrenheit).
Temperature logs well maintained (main cooler, back freezer, bar cooler, salad cooler, entree cooler, sauces).
Proper cooling methods observed at the time of inspection. Products were sitting in ice water for the first step of the cooling curve.
Sous vide station satisfactory. All products stored in sealed packaging.
General food storage practices very good:
- All food items stored off the floor.
- All foods covered and protected from contamination.
Low temperature dishwasher sanitizing with 50 ppm chlorine at dish level.
Glass washer sanitizing with 25 ppm iodine at dish level.
QUAT sanitizer spray bottles available throughout facility. All spray bottles have 200 ppm QUAT.
No signs of pest activity at the time of inspection.
General maintenance satisfactory.
The following requires your attention:
- Be sure to clean hard to reach areas as well (e.g. in underneath bar area, behind cylinders, under dishwasher, etc.). |