- All hand washing stations were unobstructed and properly supplied with hot and cold running water, liquid soap, and paper towels.
- Bleach sanitizer solution available in spray bottle at 200 ppm chlorine for the front service area. Ensure sanitizer is also always available in the kitchen.
- Low-temperature chemical dishwasher dispensed 50 ppm chlorine to the dish surface, detected after the rinse cycle. Good. Test strips available for monitoring.
- Food preparation sink maintained in sanitary conditions.
- Walk-in cooler, prep coolers, bar cooler, and upright cooler measured at 4C or colder
- Freezers measured at -18C or colder
- Insides of coolers and freezers were clean and organized.
- Food storage practices were satisfactory. All food stored properly covered and off the floor. Good separation of raw and ready-to-eat foods.
- All equipment maintained in sanitary conditions. Ice machine observed to be clean and free of mildew, scoop stored properly. Ventilation canopy maintained in sanitary condition.
- Dry storage areas were satisfactory
- General sanitation was excellent
- No signs of pest activity noted at time of inspection.
* Reviewed rapid cooling of hot foods at time of inspection. Ensure to cool food from 60C to 20C within 2 hours, then from 20C to 4C within the next 4 hours inside a cooler. Methods of rapid cooling include using shallow pans or ice wands. |