Routine check.
Food Safe - Director and Sous Chef on site today have valid Food Safety training certificates - good.
Additional walk in cooler and walk in freezer have been installed to provide additional cold storage space - good.
Temperatures (cold storage, hot holding, and freezers) - satisfactory today.
Temperature records are being kept for coolers, cooked foods, etc.
Corporate food safety plan.
Produce is washed on site or ready to eat.
Separation of raw meat and cooked foods - good.
Food and items are up off of ground to facilitate cleaning.
Hand washing stations have hot /cold water, liquid soap, and paper towels in dispensers.
For hand sink in far corner of kitchen, a counter top soap dispenser would be ok.
Non latex disposable gloves also available.
Food handlers wear uniform.
Quats sanitizer is dispensed at 200ppm - good.
Commercial dishwasher has a final hot water sanitizing rinse (>180F measured at the final rinse water gauge and >160F measured inside of the machine) - good.
Premises is clean and well-organized.
Pest control - no obvious signs of pests.
Grease trap located on 3rd floor and is maintained (as per maintenance).
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