- All handsinks - bar area, back kitchen, front dishwashing area, staff washrooms - are supplied with hot and cold running water, soap and paper towel.
-All coolers - walk-in cooler, two prep coolers, upright glass cooler, bar cooler - are measured at less than or equal to 4C.
-Walk-in freezer is functional and measured at -16C.
-Hot holding unit (upright) and for rice are measured at greater than 60C.
-Low temperature dishwasher dispensed 50ppm chlorine residual during final rinse cycle at dish surfaces.
-Sanitizer solution is available in buckets , measured at 200ppm chlorine residual
-No evidence of pest activity is noted.
-All equipment in good condition.
NOTE: Maintain temperature logs on consistent basis. Template is provided
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