- All hand washing stations were properly supplied with hot and cold running water, liquid soap, and paper towels.
- Quats sanitizer solution available in sanitizing pails and from dispenser at 200 ppm. Test strips available for monitoring.
- High-temperature dishwasher reached 80C at the dish surface during final rinse cycle. Good - minimum of 71C at the dish surface is required.
- Bar glasswasher was sanitizing at 12.5 - 25 ppm iodine. Good.
- All coolers (walk-in cooler, prep coolers, undercounter coolers, bar coolers) were maintaining temperatures at 4C or colder.
- All freezers were maintaining temperatures at -18C or colder.
- All hot-held food items were held at 60C or hotter.
- Accurate thermometers available. Daily temperature records available.
- Dipper-well was turned on at time of inspection. Utensils for ice cream/smoothies had not yet been used today - OK.
- Food storage practices satisfactory. All food stored properly covered, off the floor, labelled, and with good separation between raw and ready-to-eat products.
- Equipment maintained in sanitary conditions (ventilation canopies, sinks, refrigeration equipment, ice machine, utensils, beverage dispensers, etc.)
- General sanitation satisfactory at time of inspection, with exception of the back dry storage area (see violation code 304 above).
- Pest control is in place (once a week or bi-weekly). Ongoing mouse issue - facility is taking appropriate measures to protect food at this time. Please continue monitoring and following the recommendations of your pest control operator. Bread previously stored in dry storage area is now being stored in the walk-in freezer and/or back prep counter. |