Routine inspection conducted and following observations were made:
- Handwashing station in front and back kitchen area, staff washrooms and bar area area supplied with hot and cold running water, liquid soap and paper towel
- All coolers - walk-in cooler (main kitchen), walk-in cooler (alcohol), pizza area undercounter coolers, line cooler, prep cooler, upright storage cooler, cooler in dry storage area and bar area- all measured at less than 4C
- Thermometers are available in all coolers
- Walk-in freezer, chest freezer, freezer near cookline and storage freezers in dry storage area are all measured at less than -18C
- Hot holding units are measured at greater than 60C
- Chemical dishwasher had a final rinse of 50ppm chlorine on the dish surface during final rinse cycle
- Bar glasswasher had a final rinse of 12.5 ppm iodine on the glass surface
- Food contact surface sanitizers are available in labelled bottles- quats sanitizer available in kitchen and was measured at 200ppm quats solution
- Food storage practices are satisfactory
- No evidence of pest activity is noted at the time of inspection
- Foodsafe level 1 is verified at the time of inspection
- General sanitation is satisfactory
NOTE: Operator signature not required due to COVID 19
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