Routine inspection conducted.
Temperatures:
2 door under counter cooler (bar, nearest glass washer): 1.0°C
2 door under counter cooler (bar, nearest glass cooler units): -0.9°C
Undercounter freezer (nearest deep fryer): -10.8°C
2 compartment undergrill cooler (Traulsen, near dish pit): Not in use at time of inspection
2 compartment undergrill cooler (Traulsen, near upright freezer): 2.0°C
1 door upright freezer (Kelvinator, nearest flat grill): -14.1°C
Preparation table (nearest upright 1 door freezer): 1.3°C
Preparation table (middle unit): 66.3°C
Preparation table (nearest dishwasher area): 2.4°C
2 door upright freezer (Kelvinator): -16.6°C
2 section walk-in cooler: 4.2°C / 0.1°C
1 door upright freezer: -22.4°C
2 door upright freezer (Kelvinator, near office): -18.8°C
Sanitation:
Handwash station equipped with hot/cold running water, liquid soap and paper towels
Low temperature dishwasher measured 100ppm chlorine residual at plate surface
DDBSA sanitizer used at facility; measured 704ppm - 1875ppm DDBSA
Glass washer measured 12.5ppm iodine
Storage:
All food items were stored at least 6" off the floor.
Most products were either in original packaging or covered inside coolers.
Storage area was organized, some clutter in dry storage area due to recent shipment
Chemicals and cleaners were stored separate from food preparation areas.
General:
FoodSAFE equivalent certified staff on site (GM, Head Chef)
Valid permit inconspicuously displayed
Faciltiy has weekly pest control visits
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