Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | August 03, 2005 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 0 |
| Follow-up Required: | No |
Violations:
No violations were found during the inspection
Comments:
Inspection August 3, 2005:
Areas addressed from last inspection Dec 20, 2004:
116. Ventilation hoods behind/above fryers cleaned. Weekly/monthly cleaning schedule in place.
Daily/weekly cleaning schedule in place for all areas of restaurant.
Other areas noted at time of inspection:
- All refrigerated cooler temperatures below 4C = good
- Freezer temperatures -22C = good
- Hot-holding temperatures (burgers,bacon,chicken) above 65C = good
- Wiping cloths kept in sanitizing solution 200ppm QAC = good
- Liquid handsoap and paper towel dispensers at handwash basins = good
- Temperature and Sanitation logs maintained daily.
- Very good signage in food preparation areas re: handwashing and safe food handling techniques.
- Will follow-up with operator regarding food safety plan for burger grilling procedure.
- Facility well organized and maintained - Staff very cooperative - Thanks.