Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | February 14, 2008 |
| Number of critical violations: | 1 |
| Number of non-critical violations: | 1 |
| Follow-up Required: | Yes |
Violations:
A summary of the violations found during the inspection are listed below.
| Code | Description / Observation / Corrective Action |
| 108 | Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: Sanitizing rinse for dishwashing not at proper temperature (82ºC /180ºF). Corrective Action: Dishwasher must be serviced. Do not use the dishwasher until it is serviced - call for re-inspection prior to use. Disposal cups and utensils must be used.  |
| 113 | Improper Sanitary Facilities Observation: One of the handsinks in the men's washroom has no running water. Handsink in the bar area has no cold water. Corrective Action: Hot and cold running water must be available at all handsinks - repair by Feb 28/08. |
Comments:
Other items noted at the time of inspeciton:
The walk-in cooler is no longer being used for storage.
Quat sanitizer is available in spray bottles, concentration measured at 200 ppm = good.