Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | March 12, 2008 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 0 |
| Follow-up Required: | No |
Violations:
No violations were found during the inspection
Comments:
Items noted since last inspection:
110. Foods are stored in covered, food-grade containers in refrigerator.
Temperature logs for fridges and freezers are maintained daily.
Other items noted at time of inspection (6pm):
- Refrigerator temperatures recorded 4C, or below = good.
- Freezer temperature recorded -16C = good.
- Foods in coolers are covered.
- Liquid handsoap and paper towels are available at handwash stations = good.
- Permit posted in view of the public = good.
Ensure all foods are stored in white or clear, food-grade containers.
Ensure dishes/utensils are always washed, rinsed, sanitized and air-dryed. Sanitize in 100ppm chlorine bleach solution (allow dishes to soak a minimum 30 seconds in sanitizing solution).
Ensure microwave-approved dishware is used, when reheating foods in microwave.
Ensure at least one Foodsafe trained employee is on site, at all times facility is open for operation.