All hand wash stations fully equipped with soap, paper towel, hot and cold running water.
All coolers 4C or less (under counter, inserts, walk inx2, bar...etc)
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. Ensure probe thermometer is properly sanitized between each use.
Tongs on cookline stored in ice water.
General sanitation satisfactory. No obvious sign of pest infestation noted at time of inspection. Back door was closed at time of inspection.
Meat slicer appeared was in use at time of inspection. Ensure slicer is taken a part and thoroughly washed/sanitized after each use.
Noted tossing/mixing bowls on cookline. Ensure bowls are put through the dishwasher every 2 hours.
Colour coded cutting boards used for food preparation.
Ice machine appeared clean with scoop for ice stored outside of the ice in a holder. Scoop for ice well at the bar also stored outside of the ice in a holder.
Low temperature dish washer in kitchen had 50ppm chlorine.
All stored foods appeared protected (ie. stored off the ground, covered..etc) |