=BOH and FOH handwash stations, besides that noted in the violation above, stocked with liquid soap, paper towels, and hot/cold running water
=Walk-in cooler (large 3C, small 1C), prep coolers (protein 4-5C, deep fry 3C), and fruit 2C), and keg cooler (2C) measured < 4 degrees C. Barista cooler measured 12C but operator has called a technician for repairs, no potentially hazardous foods stored inside.
=Upright freezer (-8C) and chest freezers (-29C and -20C)
=Hollandaise hot holding (65C) measured > 60 degrees C
=Low temperature dishwasher measured >50 ppm chlorine at the plate surface
=Low temperature glasswasher measured 25 ppm iodine at the glass surface
=Wiping cloths stored in lactic acid sanitizer solution at adequate concentration and in spray bottles
=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.
=No evidence of pest activity noted at the time of inspection, however a pest entry hole was identified behind boxes in front of the ice machine. fill this hole immediately
=Deli slicer maintained in a sanitary manner. reminder to keep walk-in cooler condenser fans clean
=Staff hygiene satisfactory at the time of inspection; staff (JM) FOODSAFE certification verified to be valid (expires Oct 2025)
=Permit posted in a conspicuous location
note: do not store continuously used tools and utensils in sanitizer solution. keep dry and change frequently (less than every 4 hours) or keep on ice |