More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant, Restaurant |
| Inspection type: | Routine, Routine |
| Inspection date: | March 23, 2015 March 23, 2015 |
| Number of critical violations: | 0, 0 |
| Number of non-critical violations: | 2, 2 |
| Follow-up Required: | No, No |
This facility was given a low hazard rating.
More information on hazard ratings.
Violations:
A summary of the violations found during the inspection are listed below.
| Code | Description |
|---|---|
| 117 | Food Handler Training Observation: A person in charge who has Level 1 FOODSAFE training must be on at all times the establishment is in operation. Corrective Action: Ensure staffing schedules provide for FoodSafe trained personnel to be present at all times.  |
| 118 | Other (Specify) Observation: Sanitizer in the buckets storing the dish rags was between 50-100ppm Quats. Adequate concentration should be 200ppm to ensure effective sanitizing of food contact surfaces.. Corrective Action: Ensure that sanitizer is being mixed at the appropriate concentration of 200ppm and the buckets are changed frequently throughout the day, including at the dish pit. |
| 117 | Food Handler Training Observation: A person in charge who has Level 1 FOODSAFE training must be on at all times the establishment is in operation. Corrective Action: Ensure staffing schedules provide for FoodSafe trained personnel to be present at all times. |
| 118 | Other (Specify) Observation: Sanitizer in the buckets storing the dish rags was between 50-100ppm Quats. Adequate concentration should be 200ppm to ensure effective sanitizing of food contact surfaces.. Corrective Action: Ensure that sanitizer is being mixed at the appropriate concentration of 200ppm and the buckets are changed frequently throughout the day, including at the dish pit. |