Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | November 21, 2001 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 0 |
| Follow-up Required: | No |
Violations:
No violations were found during the inspection
Comments:
temperature control
1) bar area cooler @ 8c (please adjust)
2) food selection area @10c (approx 1 hr. max time for tray turn around time)
3) sauce selection area @10c (approx 1 1/2 max for tray turn around)
4) walkin cooler @8 to 10c (door open for food prep at time of inspection)
*please monitor walkin cooler temp, it must be at between 0 - 4c at the start of the day, try not to leave door open for extended period*
5) rice heater at 77c
6) soup at 65 to 70c *recommend chilling sticks for large containors of soup to decrease amount of cooling time
sanitation equipment
1) bar glass washer equiped with working heater and iodine disinfectant (glasses pre-washed also)
2) washrooms clean and equiped with liquid soap/tissue
3) handwash stations equiped with liquid soap
4) main dishwasher at 100 ppm free Cl serviced by Ecolab/no other concerns at this time