All staff have valid FOODSAFE Level 1.
QUAT sanitizer measures around 200ppm.
Towels are kept inside sanitizer buckets
Food stored off the floor, with labels, and protected from contamination
No signs of pests during time of inspection
High temperature dishwasher 71C at the plate
Hand washing sink equipped with hot/cold, water, soap, disposable paper towel
Three compartment sink on site, with plugs. Used when dishwasher does not work. Reviewed process, satisfactory
Temperatures:
walk in cooler at 3C
walk in freezer at -10C, however, food is frozen
under counter cooler at 3C
standing cooler at 4C
Hot holding units greater than 60C
Steam tables - not being used during inspection
*reminder to record temperature logs daily |