- All hand washing stations were properly supplied with hot and cold running water, liquid soap, and paper towels
- Sanitizer solution available in spray bottles, sanitizer pails, and from dispenser at 200 ppm (Quats)
- Main dishwasher registered at 100 ppm chlorine, tested after the rinse cycle at the dish surface
- High-temperature dishwasher reached 76.7C at the dish surface during the rinse cycle
- Bar glasswasher registered at 100 ppm chlorine, tested after the rinse cycle at the dish surface
- Test strips available for monitoring sanitizer concentrations
- Coolers were maintaining temperatures of 4C or colder. *Keg walk-in cooler was being serviced at time of inspection, measured to beat 6C - 7C. If cooler temperature does not decrease to 4C or colder within the next 2 hours, relocate potentially hazardous food items (such as milk) to another working cooler
- Freezers were maintaining temperatures of -18C or colder.
- Hot-held food items were measured to be at 60C or hotter.
- Temperature records well maintained and up to date
- In-use utensils were stored in ice water slurry - good.
- Food storage practices were satisfactory. All food stored properly covered and off the floor. Good separation of raw and ready-to-eat items.
- All equipment maintained in sanitary conditions. General sanitation was also satisfactory.
- Chemical storage areas and garbage area were maintained in sanitary conditions.
- Pest control is in place. No signs of pest activity noted at time of inspection. |