Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | June 04, 2013 |
| Number of critical violations: | 1 |
| Number of non-critical violations: | 0 |
| Follow-up Required: | Yes |
Violations:
A summary of the violations found during the inspection are listed below.
| Code | Description / Observation / Corrective Action |
| 507 | Critical Equipment, utensils and food surfaces are washed and sanitized (Sec 17(2)) Observation: Food contact surfaces sanitizer not available. Corrective Action: All the food contact surfaces must be sanitized by immersing in 100 ppm bleach or 200 ppm quaternary ammonia sanitizer after washing and rinsing. Also provide sanitizer in a spray bottle.  |
Comments:
Routine health inspection with the assistant manager Kate.
In compliance items:
Refrigeration temperatures are below 5 degree Celsius.
Hand washing facilities are satisfactory.
Only hot dogs, pre packaged sandwiches and drinks being served.
Single use service ware being used.
No signs of any pest infestation.
Facility equipped with a two compartment sink to wash and sanitize the food contact surfaces.
General maintenance is satisfactory.
Foodsafe certified food handlers available.
Thermometer available in the fridge.