=BOH and FOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water
=Upright cooler (3C), prep cooler (2C), undercounter cooler (2C), undercounter freezer (-18C) measured within acceptable temperatures.
=High temperature dishwasher had a final rinse temperature of 76.0 C at the dish surface (minimum 71 C required for proper sanitizing)
=Lactic acid sanitizer in spray bottles measured higher/outside of appropriate parameters (1130/3010). Have the machine serviced and ensure that the concentration is tested frequently.
=General sanitation was satisfactory at the time of inspection
=General food storage practices satisfactory at the time of inspection. Foods properly stored off the floor and covered.
=No evidence of pest activity noted at the time of inspection. =Ice machine maintained in a sanitary manner
=Staff hygiene satisfactory at the time of inspection; FOODSAFE level 1 equivalent certified staff on site, team lead (KC)'s certification posted, expires August 2027
=Permit posted in a conspicuous location
note: high temperature dishwasher monitoring records indicate approximately 74 daily. Ensure that accurate records are kept of the final rinse temperature on the gauge (shown in Fahrenheit) meeting 180F or higher. Reviewed with KC, update record sheet as necessary. |