Routine inspection conducted.
Temperatures:
2 door under counter cooler (bar, nearest glass washer): 3.1°C
2 door under counter cooler (bar, nearest glass cooler units): 3.8°C
Undercounter freezer (nearest deep fryer): not in operation; refrigeration technician on site at time of inspection
2 compartment undergrill cooler (Traulsen, near dishpit): 1.3°C
2 compartment undergrill cooler (Traulsen, near upright freezer): 0.9°C
1 door upright freezer (Kelvinator, nearest flat grill): -17.1°C
preparation table: 0.1°C (nearest dishwasher area), 63.8°C (middle unit), 0.3°C (nearest upright 1 door freezer)
1 door upright freezer (Frigidaire): -19.4°C
2 door upright freezer (Kelvinator): -22.9°C
2 section walk-in cooler: 2.0°C, 2.6°C
Sanitation:
Handwash station equipped with hot/cold running water, liquid soap and paper towels
Low temperature dishwasher measured 50ppm chlorine residual at plate surface
DDBSA sanitizer used at facility; measured 704ppm DDBSA
Glass washer measured 12.5ppm iodine
Storage:
All food items were stored at least 6" off the floor.
All products were either in original packaging or covered inside coolers.
Storage area was organized, some clutter in dry storage area due to recent shipment
Chemicals and cleaners were stored separate from food preparation areas.
General:
FoodSAFE equivalent certified staff on site
Valid permit inconspicuously displayed
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