Routine Inspection:
Kitchen:
Hand washing station near pass-thru window fully equipped with liquid soap, paper towels and hot/cold running water.
Although obstructed (see violation 401 above), hand washing station near walk-in freezer had liquid soap, paper towels and hot/cold running water.
All temperatures met health requirements:
- Coolers (walk-in, both prep, sliding door) maintained below 4 degrees Celsius.
- Freezers (walk-in, upright) maintained below -18 degrees Celsius.
- Hot holding for rice maintained above 60 degrees Celsius.
High temperature dishwasher sanitizing with 71.6 degrees Celsius at dish level after final rinse cycle.
2-compartment sink and prep sink equipped with hot/cold running water and drain plugs.
Concentration of chlorine (bleach) sanitizer in bucket = 200 ppm.
Meat slicer maintained in a sanitary condition. Operator disassembled slicer at the time of inspection to show cleanliness.
Note: ventilation canopy is due for cleaning in 2 weeks.
All storage rooms adequately organized.
Front:
Hand washing station fully equipped with liquid soap, paper towels and hot/cold running water.
Under-counter cooler maintained at 3.1 degrees Celsius.
Ice machine maintained in a sanitary condition. Ice scoop stored in designated plate.
Concentration of chlorine (bleach) sanitizer in spray bottle = 200 ppm.
Overall:
All cold holding units equipped with thermometers.
No signs of pest activity at the time of inspection.
General food storage practices very good:
- All food covered and protected from contamination.
- All food stored at least 6 inches (15 cm) off the floor.
- General organization of food storage good.
Operator signature not required due to the COVID-19 Pandemic. |