Hand washing sinks (kitchen, bar, staff washroom) all have hot/cold water, liquid soap, and paper towels.
Disposable non-latex gloves are available for staff to wear if hands have cuts.
Walk in, line cooler, prep cooler, bar cooler (whipped cream storage) are all at 4 C or colder.
No hot holding of food noted during inspection.
Date labelling of prepared foods - good. Reminder to note the shelf life for refrigerated foods (eg 3-5 days in cooler for items such as gravy at 4 C or colder).
Clean ice wand is available for use to quickly cool sauces and soups (60C - 20 C in 2 hours or less and 20 - 4 C in 4 hours or less required).
You can also use a cold water bath in the prep sink to quickly cool foods.
Produce is ready-to-eat (pre-washed) for some lettuce items. Romaine is washed on site.
Other produce is washed on site.
Liquid pasteurized egg is used for egg products that may not be fully cooked.
Quats sanitizer is in labelled spray bottle.
Follow directions for proper dilution of quats sanitizer (it is a bit strong today). Use on food contact surfaces such as meat slicer at proper concentration or provide a potable water rinse after sanitizing step.
Main kitchen dishwasher 50ppm + chlorine final sanitizing rinse - good.
Bar glassware washer - iodine is used (about 5-10ppm). Check daily with your test strip to verify that 12.5ppm iodine is being achieved for final rinse. Keep records. Prime/service if necessary. see above.
Chef in kitchen today has a valid Food Safe certificate.
Kitchen and dry storage areas are well-organized. |