=BOH and FOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water
=Undercounter cooler (4C), display cooler (1C), sliding door cooler (1C), sureshot cooler (1C) and sandwich cooler (1C) measured < 4 degrees C
=Upright freezer (-18C) and coffin freezer (-18C) measured < -18 degrees C
=Soup hot holding not present at the time of inspection
=High temperature dishwasher had a final rinse temperature of 74.9 C at the dish surface (minimum 71 C required for proper sanitizing)
=Wiping cloths stored in sanitizer solution at 200 ppm QUATS and available in spray bottles
=General sanitation was satisfactory at the time of inspection, however some cleaning required underneath the 2 compartment sink
=General food storage practices satisfactory at the time of inspection. Foods properly stored off the floor and covered.
=No evidence of pest activity noted at the time of inspection. =Ice machine and deli slicer maintained in a sanitary manner
=Staff hygiene satisfactory at the time of inspection; Operator FOODSAFE certification valid to Mar 2021
=Permit posted in a conspicuous location |