Tairyouichiba - Inspection Report

Inspection Information:
Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	December 03, 2012
Number of critical violations:	5
Number of non-critical violations:	5

This facility was given HIGH hazard rating.
More information on hazard ratings.

Violations:
A summary of the violations found during the inspection are listed below.

203 *Critical* Food not cooled in an acceptable manner [s. 12(a)]
(This was corrected during the inspection.)

206 *Critical* Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
(This was corrected during the inspection.)

209 Food not protected from contamination [s. 12(a)]

210 Food not thawed in an acceptable manner [s. 14(2)]

301 *Critical* Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

302 *Critical* Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

306 Food premises not maintained in a sanitary condition [s. 17(1)]

307 Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
(This was corrected during the inspection.)

308 Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

402 *Critical* Employee does not wash hands properly or at adequate frequency [s. 21(3)]
(This was corrected during the inspection.)