Observation: The raw meat being stored above the ready to eat items in the cooler.
Corrective Action: The raw meat must be stored on the lowermost shelf of the cooler. This violation corrected at the time of this inspection.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | October 28, 2010 |
| Number of critical violations: | 1 |
| Number of non-critical violations: | 0 |
| Follow-up Required: | No |
Violations:
A summary of the violations found during the inspection are listed below.
| Code | Description / Observation / Corrective Action |
| 102 | Critical Food Not Protected From Contamination - Micro Observation: The raw meat being stored above the ready to eat items in the cooler. Corrective Action: The raw meat must be stored on the lowermost shelf of the cooler. This violation corrected at the time of this inspection. |
Comments:
General observations:
All temperatures are meeting health requirements.
1.The dishwasher is sanitizing at more than 81 Degree Celsius at the manifold.
2.The wiping clothes being stored in the 200 ppm quat solution.
3.The bar hand sink has hot and cold running water.
Note: There is no exclusive hand washing station available in the kitchen. The food handlers have the option to wash their hands from the sprayer on the 3 compartment sink in the kitchen or to go outside to the bar sink. The operator is recommended to provide an exclusive hand washing station inside the kitchen to make it more convenient to wash hands.