- All hand washing stations were properly supplied with hot and cold running water, liquid soap, and paper towels.
- Quats sanitizer solution available at 200 ppm from dispenser and in spray bottles throughout facility.
- High-temperature dishwasher reached 73C at the dish surface during final rinse cycle. Good - minimum of 71C at the dish surface is required during the final rinse cycle.
- Walk-in cooler, prep/undercounter/drawer coolers along cook line, prep/undercounter/drawer coolers by pizza oven, and undercounter coolers in bar area were maintaining temperatures at 4C or colder.
- Walk-in freezer and ice cream freezer maintaining temperatures at -18C or colder.
- Hot-held beans measured at above 60C.
- All food-related equipment maintained in sanitary conditions (food containers and bins, ventilation canopy, ice machine, scoops, dough mixer, cooking equipment, coolers, etc.).
- Overall sanitation of facility is excellent
- Good food storage practices noted at time of inspection; all food stored properly covered and off the floor, with good separation between raw and ready-to-eat food items.
- Dry storage areas satisfactory at time of inspection.
- Mop sink and chemical storage area maintained in sanitary conditions.
- No signs of pest activity noted at time of inspection.
- Staff with valid FoodSafe certificates onsite.
*Reminder to keep daily temperature records up to date. |