=BOH and FOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water
=Walk-in cooler (large 3C, small 1C), prep coolers (protein 3C, deep fry 4C), seafood drawer coolers (4C), fruit cooler (1C), and keg cooler (1C) measured < 4 degrees C
=Upright freezer (-19C) and chest freezers (-24C)
=Hollandaise hot holding (64C) and soup hot holding (71C) measured > 60 degrees C
=Low temperature dishwasher measured >50 ppm chlorine at the plate surface
=Low temperature glasswasher measured 25 ppm iodine at the glass surface
=Wiping cloths stored in lactic acid sanitizer solution at adequate concentration and in spray bottles
=General food storage practices satisfactory at the time of inspection. Foods properly stored off the floor and covered and raw meats stored below ready-to-eat foods.
=No evidence of pest activity noted at the time of inspection, however some shredded paper noted under red broom/mop handle in the staff room. Clean this area and monitor for pest activity.
=Deli slicer and ice machine maintained in a sanitary manner
=Staff hygiene satisfactory at the time of inspection; staff FOODSAFE certification valid to February 2029
=Permit posted in a conspicuous location |