=BOH and FOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water
=Glassdoor cooler (0C), ramen u/c cooler (4C), HiSense side cooler (2C), bar 3 door cooler (4C), and bar prep cooler (2C) measured < 4C
=Double door freezer (-22C) and chest freezer (-19C) measured < -18C
=Rice hot holding (70C) measured > 60C
=High temperature dishwasher had a final rinse temperature of 76.6 C at the dish surface (minimum 71 C required for proper sanitizing)
=Wiping cloths stored in bleach sanitizer solution at 100 ppm chlorine and available in spray bottles
=General sanitation was satisfactory at the time of inspection
=General food storage practices satisfactory at the time of inspection. Foods properly stored off the floor and covered and raw meats stored below ready-to-eat foods.
=No evidence of pest activity noted at the time of inspection. =Ice machine maintained in a sanitary manner
=Operator FOODSAFE level 1 certification verified to be valid to March 2028
=Permit posted in a conspicuous location
Reminder for all staff to wash hands using liquid soap, paper towels, and hot/cold water after touching face/nose/mouth, between tasks, and after getting soiled. |