Routine Inspection:
Kitchen:
Hand washing station fully equipped with liquid soap, paper towels and hot/cold running water.
The following temperatures met health requirements:
- Coolers (walk-in, under-counters, drawers, prep/inserts, "Pepsi") maintained at or below 4 degrees Celsius (40 degrees Fahrenheit).
- Walk-in freezer maintained below -18 degrees Celsius (0 degrees Fahrenheit).
- Hot holding maintained above 60 degrees Celsius (140 degrees Fahrenheit).
Prep sink fully equipped with hot/cold running water and drain plugs.
Proper cooling procedure (in an ice water bath) observed.
Food stored at least 15 cm (6 inches) off the floor.
Cooler, freezer and dry storage organization satisfactory.
Ice machine maintained in a sanitary condition. Ice scoop stored in a designated container.
Concentration of QUATs sanitizer in spray bottle = 200 ppm.
Low temperature dishwasher sanitizing with 100 ppm chlorine.
Pass-thru/Server Station:
Hand washing station fully equipped with liquid soap, paper towels and hot/cold running water.
Temperature of coolers maintained at 4 degrees Celsius (40 degrees Fahrenheit).
Temperature of ice cream freezer satisfactory.
Concentration of QUATs sanitizer in both spray bottles = 200 ppm.
Bar:
Hand washing station fully equipped with liquid soap, paper towels and hot/cold running water.
Glass washer sanitizing with 12.5 ppm Iodine.
Temperature of cooler = 4 degrees Celsius (40 degrees Fahrenheit).
Concentration of QUATs sanitizer in both spray bottles = 200 ppm.
Overall:
Premises well lit.
No signs of pest activity at the time of inspection.
Operator signature not required due to the COVID-19 Pandemic. |