All hand wash stations in the kitchen, at the bar and customer washrooms were fully equipped with soap, paper towel, hot and cold running water. Note: Staff washrooms in back have air dryers in addition to paper towel. See violation code 401 re: obstruction - this is a repeat infraction that was noted on the previous inspection report.
All coolers were 4C or less (walk in cooler, prep cooler, bar cooler, undercounter cooler...etc)
Inserts had just been restocked from the walk in cooler unit after lunch rush and were less than 4C
Freezers -18C (on cookline and 3 door)
All hot holding higher than 60C (gravy, rice, soup...etc)
Mostly advanced preparation was taking place at time of inspection. Observed good cooling practices at time of inspection (ie. hot soup was stored in an ice bath with ice wand).
Reviewed hot holding process at time of inspection. Ensure foods are heated/cooked to 74C and the hot holding unit is preheated to 60C before transferring foods into preheated hot holding unit. Foods are to only be reheated once.
Noted tossing bowls on cookline. Ensure tossing bowls are put through the dishwasher minimum once every 2-4hrs.
General sanitation satisfactory. No obvious sign of pest activity noted at time of inspection. Pest control company comes in every 3rd week.
Premises uses colour coded cutting boards.
Meat slicer appeared clean at time of inspection. Ensure meat slicer is taken apart and thoroughly cleaned and sanitized after each use.
Ice machine appeared clean with scoop for ice stored outside of the ice in a holder that is secured to the side of the ice machine. Ice well at bar and in kitchen area both had scoop stored upright in a holder.
Quat sanitizer at source, in some containers in the kitchen and in the bar spray bottle 200ppm. See violation code 302A re: sanitizer in a few containers in the kitchen.
Low temperature dish washer in the kitchen 50ppm chlorine. Test strips available. See violation code 302B re: glass washer. |