Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | February 25, 2015 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 0 |
| Follow-up Required: | No |
Violations:
No violations were found during the inspection
Comments:
The following items noted at time of inspection (in compliance with Regulations):
- liquid handsoap and paper towels provided at handwash sink
- dishwasher provides 100ppm chlorine in sanitizing rinse
- chlorine test strips provided for monitoring sanitizer concentration
- bleach solution provided in spray bottles for sanitizing food contact surfaces (100ppm chlorine)
- refrigeration temperatures recorded below 4C
- Freezer temperatures recorded below -20C
- Fish cooler temperature recorded 0C
- frozen fish thawed under refrigeration
- thermometers provided inside coolers
- Stove hood vents cleaned professionally annually.
- Cooked foods hot-holding above 65C (soup and rice)
- Foodsafe certified staff on-site
- Permit posted
- Kitchen well organized
- No menu changes