Back dining area now open for parties or busier evenings however glasswasher is not being used: all glasses shuttled to front bar glasswasher.
=Kitchen and bar handwash station stocked with liquid soap, paper towels, and hot/cold running water
=Walk-in cooler (4C), bar cooler (4C), and prep cooler (2C) measured < 4 degrees C and walk-in freezer measured -20 degrees C
=Potato hot holding (82C), lamb hot holding (80C), and rice hot holding (65C) measured >60C
=Low temperature dishwasher measured >50 ppm chlorine at the plate surface
=Low temperature glasswasher measured >50 ppm chlorine at the glass surface in front dining room, back room is offline
=Sanitizer dispenser measured 200 ppm QUATS out of the dispenser and spray bottles in the bar
=Ice machine was maintained in a sanitary manner, no evidence of pest activity at the time of inspection
=Staff hygiene satisfactory at the time of inspection, staff FOODSAFE level 1 certification for operator verified to be valid to December 2027
=Permit posted in a conspicuous location |