Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | May 15, 2008 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 0 |
| Follow-up Required: | No |
Violations:
No violations were found during the inspection
Comments:
Items addressed since last inspection:
110.1) Raw meats stored below other foods in refrigerators = good.
2) Temperature Logs are being maintained daily, for all refrigerators = good.
3) Handwash signs are posted at handwash basins = good.
4) Handwash sinks are provided with liquid handsoap and paper towels = good.
5) Thermometers provided in all fridges and freezers.
Other items noted:
- New metal covering has been installed over wood shelving.
- Metal coverings have been installed around sink edges.
- Conditions satisfactory
Ensure food contact surfaces are wiped with clean wiping cloths, stored in sanitizing solution. Approved sanitizers contain chlorine, ammonium or iodine
(100ppm chlorine, 200ppm quats, or 12.5ppm iodine). Do not leave unclean wiping cloths on food contact surfaces. Ensure cutting boards are washed, rinsed and sanitized between uses (especially if cutting raw meats).