=BOH and FOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water
=Undercounter barista cooler (1C), display cooler (4C), 1 door under counter cooler (2C and 2C), sliding door cooler (4C), sureshot cooler (4C) and sandwich cooler (2C) measured < 4 degrees C
=Upright freezer (-20C) and coffin freezer (-18C) measured < -18 degrees C
=Soup hot holding not available at the time of inspection
=High temperature dishwasher had a final rinse temperature of 70.7 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 around the grease trap (droppings)
=General food storage practices satisfactory at the time of inspection. Foods properly stored off the floor and covered.
=Ice machine maintained in a sanitary manner
=Staff hygiene satisfactory at the time of inspection; Operator FOODSAFE level 1 certification valid to September 2027
=Permit posted in a conspicuous location
facility is looking to expand into the next door unit (#118). Operator will submit floor plans and updated menu once ready |