Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Follow-Up |
| Inspection date: | December 18, 2009 |
| Number of critical violations: | 0 |
| 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 |
| 118 | Other (Specify) Observation: The digital temperature gauge for the dishwasher was not registering the final rinse temperature. Corrective Action: Ensure this is repaired so staff can monitor the final rinse temperature and make sure it reaches 82C. Staff should also have thermo-labels so they can check the rinse temperature themselves at least once per day.  |
Comments:
Items Corrected from Previous Report:
1. Burger prep station food temperatures met regulatory requirements.
2. Access to the hand sink was no longer blocked.
3. Temperature logs were up-to-date.
4. Dish racks are no longer stored on the floor.
Outstanding items from previous report:
1. Salad dressing at the pass was still stored at room temperature and staff were unsure about whether rotation was occurring every 2 hours.
2. A number of spray bottles were noted within the kitchen, most of which were Orange Force cleaner. There should be additional spray bottles of quatz sanitizing solution in addition to the Orange Force.
3. Foods in the walk-in freezer and dry storage were still being stored on the floor -all foods must be 6 inches off the floor.
4. An open bag of food was noted within the dry storage area - all open foods should be placed in bins with lids.
5. Wooden shelves at the pass and behind the bar still need to be re-painted or re-surfaced so they are smooth, non-porous and can be easily cleaned.