Days of Operation: Wednesday - Sunday.
- Temperature Control: Monitoring required. Internal temperature monitoring of cooked food items discussed.
- Mechanical Dishwasher: High Temp (Kitchen): Ok.
- Ensure all food contact surfaces are cleaned and disinfected after use or on a timely manner. (As discussed.) All cleaned implements are to be stored in a manner in order to prevent post contamination.
- Wiping cloth storage: Cloths, used on food contact surfaces, are to be stored in a sanitizer at all times. (ie: kitchen/bar)
- Food Storage: Ok.
- Sanitary facilities: Ok.
- Chemical Storage: Ok.
- Staff Hygiene: Discussed.
- Sanitation: Facility to be kept clean and organized. (ie: storage areas) Remove all unused items to free up space. Cleaning of "hard to reach" areas is to be conducted routinely.
- Pest Control: Monitoring required. No signs noted.
- Structurally: See Violation Notes.
- Garbage, Recycling, Composting and Oil Disposal: Storage areas are to be kept clean and organized at all times. All bins are to be kept covered.
- Meat slicer: Cleaning and disinfection discussed.
- Ice Machine: Cleaning and disinfection discussed. Ice scoop stored outside of ice supply.
- Food Safe Trained staff are to be on site at all times.
- Corporate Food Safety Plan and Sanitation Plan are to be kept on site for reference and updated according to menu changes. Staff are required to be properly trained.
Bar Area:
- Temperature Control: No concerns noted.
- Bar Glass washer (Low Temp - Iodine) - Monitoring required.
- Food Storage: Ok.
- Sanitary Facilities: Liquid soap/single use towels, in dispensers, are to be kept accessible at bar handsink.
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