=Kitchen and main bar handwash station (west) stocked with liquid soap, paper towels, and hot/cold running water
=Walk-in cooler (1C), walk-in keg cooler (3C), bar island cooler (4C), bar cooler (4C), banquet bar cooler (2C), banquet sliding door cooler (0C), kitchen prep cooler (4C), and kitchen undercounter cooler (4C) measured < 4 degrees C
=Storage room upright freezer (-18C), storage room chest freezer (-24C), and walk-in freezer (-10C)
=Soup hot holding (73C) and grill top au jus hot holding (72C) > 60 degrees C
=High temperature dishwasher was being serviced at the time of inspection. During inspection it was repaired and reached a final rinse temperature of 76.9 C at the dish surface (minimum 71 C required for proper sanitizing)
=Main bar glasswasher measured >50 ppm chlorine at the plate surface
=Spray bottles of sanitizer solution at 200 ppm QUATS throughout kitchen bar, and banquet kitchen and bar
=General sanitation was satisfactory at the time of inspection
=General food storage practices good at the time of inspection. Foods properly stored off the floor and covered and raw meats stored below ready-to-eat foods.
=No evidence of pest activity noted at the time of inspection
=Ice machines (bar and banquet kitchen) were maintained in a sanitary manner
=Staff hygiene was satisfactory at the time of inspection
=Staff FOODSAFE certification verified
Notes:
Banquet bar glasswasher could not be tested at the time of inspection. Staff unable to operate.
Out of date health permit posted in kitchen. Health department to provide new permit. Ensure that it is posted in a conspicuous location in view of the public. |