=Handwash stations stocked with liquid soap, paper towels, and hot/cold running water
=Prep cooler (3C), kitchen upright cooler (4C), double upright cooler (4C), double undercounter cooler (3C), single undercounter cooler (2C), sliding door cooler (3C), keg cooler (4C) and drink cooler (1C) measured < 4 degrees C
=Low temperature dishwasher measured >50 ppm chlorine at the plate surface
=QUATS sanitizer solution available at 200 ppm QUATS from dispenser.
=Dedicated prep sink available for food preparation
=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.
=Staff hygiene satisfactory at the time of inspection; staff FOODSAFE certification verified. Discussed FOODSAFE expiry date.
=Permit posted in a conspicuous location
note; baseboard peeling off of the wall around the 3 compartment sink. repair the baseboard to ensure that it is adhered to the walls |