Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | August 27, 2012 |
| 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 |
| 508 | Adequate equipment/facilities available for sanitary maintenance (Sec 17(3)) Observation: Many wiping cloths used for cleaning food contact surfaces were observed not being stored in a sanitizing solution. Corrective Action: Ensure to keep the wiping cloths in a sanitizing solution, > 100 ppm chlorine is preferred. This will keep the cloths clean and sanitized so when used they do not recontaminate food contact surfaces with an potentially harmful substance.  |
Comments:
All protective temperatures meet health requirements.
Quats sanitizer is being used and is a concentration > 200 ppm.
Dishwasher is sanitizing properly, > 71 degrees Celsius at the dish.
Hand washing basin is well stocked with soap and paper towel.