Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | July 08, 2005 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 1 |
| Follow-up Required: | No |
Violations:
A summary of the violations found during the inspection are listed below.
| Code | Description / Observation / Corrective Action |
| 110 | Food Not Protected - General Observation: Counter-top deli cooler temperatures between 5C and 10C at time of inspection. Corrective Action: Top covers on deli cooler closed during inspection, to ensure food temperatures maintained at 4C or lower and to keep food protected. Operator will monitor food temperatures to ensure potentially hazardous foods maintained at temperatures of 4C or below.  |
Comments:
Inspection Jul-08-2005 at 2pm:
Areas addressed form previous inspection Dec-20-2004:
113. Handwash basin in staff washroom is supplied with liquid soap and paper towels.
116. Walls repaired, clean and in good condition. Renovation to walls completed in the Spring 2005 - Newly painted - Looks great!
109. New screen door installed on back door of restaurant.
Other areas noted at time of inspection:
Walk-in cooler and lower deli cooler temperatures good (Below 4C).
Permit posted in view of public - good.
Wiping cloths kept in 3rd sink in sanitizing solution 200ppm QAC - good. Suggested to operator to keep cloths in a separate bucket with sanitizing solution, so 3-compartment always available for dishwashing.
Honey Garlic Sauce must be refrigerated after opening. Open container on counter returned to cooler during inspection.