Inspection Information:
Facility Type: | Restaurant |
Inspection type: | Routine |
Inspection date: | February 07, 2013 |
Number of critical violations: | 0 |
Number of non-critical violations: | 3 |
Follow-up Required: | No |
Violations:
A summary of the violations found during the inspection are listed below.
Code | Description / Observation / Corrective Action |
402 | Food is protected from contamination (Sec 12(b)) Observation: Sealed packages of ground beef and other meat are stored above ready to eat foods in the cooler and the freezer. Corrective Action: Re-organize the freezer and the cooler and designate a section in each for raw uncooked meat that is below an dseparate from other foods. |
502 | Equipment/utensils/food contact surfaces are durable/easily cleaned/ & free from toxic substances (Sec 16(a)(ii)) Observation: The cutting board on the prep cooler line is worn and not easily cleanable. Corrective Action: Refinish or replace this cutting board so that it is smooth non porous and easily cleanable. |
505 | Food premises maintained in a sanitary condition (Sec 17(1)) Observation: Some enhanced cleaning is required underneath the dishwasher and on the sides of the white fridge. Corrective Action: Ensure that this cleaning is now completed. |
505 | Food premises maintained in a sanitary condition (Sec 17(1)) Observation: The walls in the kitchen are worn and not easily cleanable. Corrective Action: The walls in the kitchen should be re-painted or refinished. |
505 | Food premises maintained in a sanitary condition (Sec 17(1)) Observation: The backsplash on the counter next to the hot holding unit is worn and must be replaced. Corrective Action: Refinish the backsplash so that it is properly sealed and replaced with a surface that is smooth, non-porous and easily cleanable. |
Comments:
Ensure that all items are completed within 1 week, with the exception of the painting of the kitchen and the refinishing of the backsplash. Reinspection in 1 week (Thursday).
Premises is otherwise well maintained. Dishwasher reaches 71C at the dish. All protective temperatures meet regulatory requirements at time of inspection.