Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | January 21, 2010 |
| Number of critical violations: | 1 |
| Number of non-critical violations: | 0 |
| Follow-up Required: | No |
Violations:
A summary of the violations found during the inspection are listed below.
| Code | Description / Observation / Corrective Action |
| 105 | Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: Some potentially hazardous foods are being stored at the room temperature. Corrective Action: The products discarded/ shifted to the fridge. Please ensure that all potentially hazardous food are stored at the refrigeration temperature all the times.  |
Comments:
Following items observed/discussed at the time of this inspection:
1. The three compartment sink has adequate amount of sanitizer in it.
2. The hand washing station in the food preparation area and the washroom are equipped with soap and paper towels.
3. The operator to make a list of all the ready to eat items that are being stored/displayed at the room temperature and provide ingredient list/manufacturers instructions on the storage requirements to prove the that these products are non- potentially hazardous. Please provide this information within a week.
4. Some jams are being offered for sale at this facility. No food safety plan is available for these products. According to the operator these products have been discontinued and will be taken off the shelve.
5. The temperature logs are being maintained.