Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | February 23, 2011 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 0 |
| Follow-up Required: | No |
Violations:
No violations were found during the inspection
Comments:
Facility not in operation at time of inspection. Inspection conducted with operator to assess any potential health concerns prior to opening for the season.
The following items should be addressed before operation commences:
1. Provide an easily cleanable surface underneath the grease trap (i.e. replace the wooden block with something that is non-porous and easily cleanable such as smooth brick)
2. Replace the wooden shelf underneath the stainless table next to the dish pit with a material that is smooth, non porous and easily cleanable (such as stainless steel or wood painted with a durable high-gloss paint)
3. Seal holes in the storage area upstairs above the kitchen - there were some holes in the wall (access points for wires etc.) - suggest using an expanding sealant or steel wool.
4. Similarly to #3 above, and as mentioned on previous inspection report, seal the holes in the alcohol and drink storage room leading to outside and the access point for the pop lines.
5. Ensure the items in the dry storage area are protected with containers that are easily sealable, for example, large sealing tupperware bins.
6. A kitchen manager or another responsible person should be designated to complete daily temperature checks. These checks must include all coolers and fridges, as well as hot holding items, such as steam tables, soup warmers and hot dog rollers. The dishwasher rinse temperature should also be checked to make sure that it reaches 82 degrees Celsius at the temperature gauge. Templates for these forms can be provided.