Food Safety & Sanitation
- We have strict internal Standard Operating Procedures for the highest level of safe food handling, quality and sanitation.
- Our restaurants input and track temperatures of food items from receiving to plating as well as all cold holding units using a digital HACCP monitor. On average, each restaurant is required to take over 100 temperatures per day.
- All managers, as part of their on-boarding, go through internal training with the QA department to reinforce food safety and sanitation.
- We have stringent allergen protocols in the restaurants to ensure no cross-contact occurs.
And we have implemented enhanced measured due to coronavirus (COVID-19) concerns. Our QA team is in daily communication with the CDC or other government agencies to ensure we have access to the latest information and best practices. Our policy is to exceed recommended standards by disinfecting all hard surfaces and frequently touched objects, such as guest tables and seats as well as menus, with peroxide multi-surface cleaner after every use. Rest assured, we are doing everything possible to ensure the safety and well-being of our guests and employees.