Observation: Test strips for monitoring sanitizer concentration not available.
Corrective Action: Please re-stock test strip supply to ensure daily monitoring of sanitizer concentration.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | February 10, 2009 |
| 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 |
| 118 | Other (Specify) Observation: Test strips for monitoring sanitizer concentration not available. Corrective Action: Please re-stock test strip supply to ensure daily monitoring of sanitizer concentration. |
Comments:
The following items noted at time of inspection (1pm):
- Walk-in cooler temperature recorded below 4C = good.
- Freezer temperatures recorded -18C = good.
- Cooked foods hot-holding above 65C = good.
- Clean, wiping cloths stored in sanitizing solution (100ppm chlorine) = good.
- Liquid handsoap and paper towels provided at handwash station = good-
- New tongs provided for food handling = good.
- Quats sanitizer used for dishware sanitizing (200ppm Quats).
- Temperatures of foods in sandwich prep fridges recorded between 6C and 10C (inspection conducted during busy lunch period). Refrigerator temperatures should be maintained at 4C. Temperature logs maintained daily. Records show fridge temperatures at 4C each morning.
- All other conditions satisfactory. Facility well maintained.