=Handwash stations stocked with liquid soap, paper towels, and hot/cold running water
=Prep cooler (3C), upright cooler (0C), double upright cooler (4C), double undercounter cooler (2C), single undercounter cooler (1C), sliding door cooler (2C), and keg cooler (4C) measured < 4 degrees C
=Undercounter freezer (-19C) and chest freezer (-11C)
=white rice hot holding (66C) measured >60 degrees C
=Low temperature dishwasher measured >50 ppm chlorine at the plate surface
=QUATS sanitizer solution available at 200 ppm QUATS from dispenser.
=Dedicated prep sink available for food preparation
=General food storage practices satisfactory at the time of inspection. Foods properly stored off the floor and covered and raw meats stored below ready-to-eat foods.
=Staff hygiene satisfactory at the time of inspection; staff FOODSAFE certification verified. Discussed FOODSAFE expiry date.
=Permit posted in a conspicuous location
note: minor amount of rodent droppings noted around the back of house handsink. Thoroughly scrape and clean the area, then sanitize |