Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | January 07, 2004 |
| 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 |
| 108 | Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: All wiping cloths must be clean, restricted in use, and stored in approved sanitizing solution. Sanitizing solution (200 ppm QAC) with wiping cloths must be kept in a separate container, monitored with test strips and changed every 2 hours. Sanitizing solution for front service area prepared at time of inspection.  |
Comments:
07/01/04 Inspection at 2:00pm
The following areas were also noted at time of inspection.
-walk in cooler, deli display cases, and all deli fridges <4C - good!
-walk in freezer and upright freezers <-18C - good!
-hot holding (chili) >60C - good!
-all coolers and freezers well organized - good!
-handwash station equipped with liquid soap and paper towels - good!
-wiping cloths in food prep area are clean, restricted in use, and stored in approved sanitizing solution. Sanitizing solution (200 ppm QAC in an automatic dispenser) with wiping cloths is kept in a separate container, monitored with test strips and changed every 2 hours - good!
-service trays are washed, rinsed, and sanitized after each use - good!
-most staff have FoodSafe Level 1 certification - good!
-FoodSafe Plan available for consultation - good! *Procedures for Chili reviewed at time of inspection.
-updated Sanitation Plan approved 07/01/04.
-operator very enthusiastic!