- Premises and equipment maintained in sanitary condition. Minor amount of grease noted under flat top grill - ensure this area is cleaned as part of regular cleaning schedule.
- Handsinks in kitchen, server station, and bar were supplied with liquid soap and paper towel. Staff washroom maintained with liquid soap and paper towel.
- Observed frequent handwashing by foodhandling staff.
- Coolers were operating at required temperatures (4C or colder) and freezers were maintaining product in a frozen state.
- Temperatures checked:
- Walk-in cooler #1 3C
- Walk-in cooler #2 1C
- Walk-in freezer -14C
- Single door reach in cooler (sauces) 2C
- Dessert fridge 3C
- Ice cream freezer -15C
- Salad/sandwich prep cooler 3C, Grill cooler 2C, Expo cooler 4C, Pans cooler 1C, Fryer cooler 2C
- Server prep cooler 1C, Cream dispenser 3C, Single door undercounter cooler (creamers, sauces) 3C
- Bar cooler 4C
- Hot held potentially hazardous foods maintained at >60C
- Temperatures of cold holding units are tracked/monitored digitally via sensors and JOLT system.
- Food was stored in a manner to prevent contamination - wrapped/covered, raw meats and raw eggs stored beneath/away from ready to eat foods
- Dry storage area is organized with all food products stored off of the floor.
- Ice machine being serviced/cleaned at time of the inspection. Ice scoops stored in sanitary manner.
- In use scoops and tongs were stored in ice water. Tongs/bowls used for mixing salads are replaced with clean ones every 2 hours. Dipper well operational/in use for ice cream scoops.
- Dishwasher and glasswasher were operational with adequate sanitizer dispensed to sanitize dishes/glasses.
- 100ppm chlorine detected on dish after dishwasher cycle
- 12.5ppm iodine detected from glasswasher rinse cycle
- In use wiping cloths kept in quats sanitizer solution. Concentration of solution in buckets checked measured 200ppm.
- Chlorine, iodine and quats test strips present. Sanitizer level for dishwasher, glasswasher, and quats sanitizer are checked daily and entered into Jolt system.
- No signs of pest activity noted at time of inspection. Pest control contract in place with monthly service.
- Foodsafe requirement met at time of inspection. Manager present has completed Foodsafe level 1.
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