General sanitation is good.
- All handwashing stations (bar, front, middle, back) supplied with hot/cold running water, soap, and paper towels. Ensure to make all handwashing stations easily accessible by staff.
- High temperature dishwasher (main kitchen) achieved 79C at the plate's level during the final rinse cycle.
- High temperature glasswasher (at the bar) achieved 74C at the plate's level during the final rinse cycle.
- High temperature glasswasher (back up in the kitchen) achieved 76C at the plate's level during the final rinse cycle.
- Log for dishwashers maintained.
- Surface sanitizers available in labeled spray bottles at 200ppm QUAT concentration.
- Surface sanitizer at the bar measured at 200ppm QUAT concentration.
- Ice machine in clean condition.
- Dry storage area has adequate space and wire racks.
- No signs of pest activity at the time of the inspection. A professional pest control company implements pest control management system.
- FOODSAFE certified staff on duty. Verified at the time of the inspection.
Temperature Control:
Bar:
- Undercounter cooler: 4C
Kitchen:
- All coolers (beverage walk-in, walk-in, undercounter, prep, grill drawers): < or = 4C
- All freezers (walk in): < or = -18C
- Hot holding units (soups): > or = 60C
- Thermometers available in all refrigeration units.
- Temperature logs kept up to date. |