More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Follow-Up |
| Inspection date: | November 22, 2023 |
| Number of critical violations: | 1 |
| Number of non-critical violations: | 1 |
| Follow-up Required: | Yes |
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 |
|---|---|
| 209 | Food not protected from contamination [s. 12(a)] Observation: (CORRECTED DURING INSPECTION) Bean spouts and portioned vegetables were stored inside the cooler uncovered. Contamination from shelves above may fall into these items, contaminating them and increasing the risk of foodborne illness. Corrective Action: Operator moved portioned vegetable to a covered container. A lid was found for the bean sprot bucket and it was covered.  |
| 302 | Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: High temperature dishwasher was not able to achieve a final rinse temperature of 71°C at time of inspection. Temperature at the plate was measured at 67.5 °C. Inadequate sanitation of utensils could result in survival of pathogens on food contact surfaces, increasing the risk of foodborne illness. Corrective Action: Operator had set up a manual sanitization container with chlorine at approximately 100ppm. They are waiting on new parts for their dishwasher. |