BOH and FOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water
=BOH upright cooler (4C), FOH prep coolers (1C and 3C) measured < 4 degrees C, and BOH freezer measured -20C
=Rice hot holding (61C) measured > 60 degrees C
=Documentation for quinoa cooling on site. Product is cooled in an ice bath to 25C in <1hour, then placed in smaller containers and stored in cooler.
=High temperature dishwasher had a final rinse temperature of 77.3C at the dish surface (minimum 71 C required for proper sanitizing)
=Sanitizer solution at 200 ppm QUATS available in spray bottles, label the spray bottle in the back of house (BOH)
=Dedicated prep sink available for food preparation
=General sanitation was satisfactory at the time of inspection
=General food storage practices satisfactory at the time of inspection. Foods properly stored off the floor and covered.
=No evidence of pest activity noted at the time of inspection
=Ice machine maintained in a sanitary condition
=Staff hygiene was satisfactory at the time of inspection; staff FOODSAFE certification verified. Discussed FOODSAFE certification expiry.
=Permit posted in a conspicuous location |