Note: Small build-up of food debris behind cooking line equipment and dry storage room, recommend a deep clean of these areas in the near future
General observations:
√ Coolers ≤4°C, Freezers ≤ -18°C, Hot holding ≥60°C
√ Cooling reviewed, no concerns with process noted
√ Good food storage practices noted such as meat stored separate/below all other foods
√ Food up off floor ≥6”, good stock rotation noted
√ Hand wash stations fully stocked with hot and cold running water, liquid soap and paper towel
√ Quats sanitizer available at 200ppm
√ High temperature dishwashers (both in main kitchen and servery upstairs) sanitizing at ≥71°C
√ Three compartment sink stocked with dish soap, sanitizer, hot and cold running water
√ Equipment appeared to be in good working order
√ General sanitation and maintenance is very good overall
√ No signs of pest infestation noted
√ Thermometers present
√ Temperature logs maintained and no issues with equipment have been noted
√ Staff with FoodSafe (or equivalent) present.
√ No concerns with staff hygiene or food handling noted during inspection
√ Permit posted in visible location |