=BOH and FOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water
=Small walk-in cooler (3C), main walk-in cooler (3C), grill prep cooler and drawers (4C), prep cooler (2C), fruit prep cooler (3C) and bar cooler (4C) measured < 4 degrees C
=Upright freezer measured -8C and chest freezer measured -5C and -14C
=Soup hot holding (75C) measured > 60 degrees C
=Low temperature dishwasher measured >50 ppm chlorine at the plate surface
=Low temperature glasswasher measured >12.5 ppm iodine at the glass surface
=Sanitizer solution at 200 ppm QUATS 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.
=Staff hygiene satisfactory at the time of inspection; staff FOODSAFE certification could not be verified
=Permit posted in a conspicuous location
Food safety plan for harissa lamb shanks, malay red curry, and havarti cheese & mushroom burger reviewed and approved. |