Inspection Information:
Facility Type: | Restaurant |
Inspection type: | Routine |
Inspection date: | September 03, 2004 |
Number of critical violations: | 2 |
Number of non-critical violations: | 2 |
Follow-up Required: | No |
Violations:
A summary of the violations found during the inspection are listed below.
Code | Description / Observation / Corrective Action |
109 | Critical Other (Specify) Observation: Outstanding from previous inspection 02/07/04. 109.3.Provide sleeves or covers for lights in food prep area. 109.4.Hose at mop sink to be stored so as not to risk a cross connection. 109.6.Back door to remain closed or screen door to be installed (see 115 below). 113.High temperature dishwasher not yet functioning properly - operator to remedy water pressure problems. Condition of Permit remains as: Single-service dishes and utensils required for food service until commercial dishwasher is fully functional . |
120 | Critical Inadequate food safety training - operator/manager Observation: Not all employees involved with food preparation, serving food or utensil washing, have a current Level I FOODSAFE training certificate. Untrained employees must be scheduled to attend the next course locally available September 2004). |
112 | Poor Sanitary Design, Construction, Installation of Equipment & Utensils Observation: Non-food contact surfaces are not properly designed, constructed, or installed. 1.Reseal at sink/wall join at Mop Sink, Women's washroom, Men's washroom. |
115 | Inadequate Insect / Rodent Control Observation: Effective measures not used to control entrance (rodent and insect proof construction) and harborage of rodents, flies, cockroaches and other vermin. Screen door required at back entrance OR door must remain closed! |
Comments:
Inspection 03/09/04 at 12:30pm
Areas addressed from previous inspection 02/07/04 are:
109.11.Sink/wall join at 2-Compartment sink sealed.
109.2.Spray nozzle secured to wall.
109.5.An out of the way area for mop and bucket designated - not in front of dishwasher.
109.7.Wall/counter join in front service area sealed.
Walk-in cooler <4C - good!
Wiping cloths stored in sanitizing solution (200ppm QAC) - good!
Staff must wash hands/use new gloves each time they enter the food preparation area and each time they change tasks.