Note: Build up of dust and debris around ice machine as well as minor build up inside ice machine water recirculation and will need a clean in the near future. Chef started cleaning inside of machine during inspection.
Other observations:
√ Coolers ≤4°C, Freezers ≤ -18°C, Hot holding ≥60°C
√ Sous vide method reviewed, no concerns with process noted
√ Smoker used to hot smoke bacon, no concerns noted to process, no other curing/processing meats such as sausages done on site.
√ Food up off floor ≥6”, ready to eat foods stored above raw foods, all products in cooler with a label
√ Hand wash stations fully stocked
√ Quats sanitizer available at 200ppm
√ High temperature dishwasher sanitizing at ≥71°C
√ General sanitation and maintenance is good
√ No signs of pest infestation noted
√ Thermometers present
√ Temperature logs maintained
√ Staff with FoodSafe present
√ No concerns with staff hygiene or food handling noted during inspection |