All hand wash stations with the exception of the one beside the glass washer at the bar area was fully equipped with soap, paper towel, hot and cold running water.
All coolers 4C or less (under counter, inserts, bar walk in, kitchen walk in...etc). Chef said inserts are turned over well within 2 hours.
Freezers all less than -18C (walk in, undercounter...etc)
All hot holding higher than 60⁰C (rice, meatballs, butter sauce...etc)
Probe thermometer available on site to check internal temperature of foods. Sanitizer designated for sanitizing probe thermometer after each use available on cookline. Ensure probe has thoroughly air dried before next use.
Tongs on cookline stored in ice water.
Overall general sanitation satisfactory.
Meat slicer appeared clean at time of inspection. Chef said the meat slicers are taken a part and cleaned/sanitized after use.
Tossing/mixing bowls on cookline are put through the dishwasher every 30 minutes as per chef.
Colour coded cutting boards used for food preparation.
Ice machine appeared clean with scoops for ice (at ice machine and ice wells) stored in holders, outside of the ice.
Quat sanitizer in spray bottles and at source 200ppm. Remind staff to keep reusable wiping cloths stored in sanitizer solution when not in use.
Low temperature dish washer and glass washer had 50ppm chlorine.
Employee belongings stored in designated storage area, away from food. |