Inspection Information:
Facility Type: | Restaurant |
Inspection type: | Routine |
Inspection date: | October 07, 2008 |
Number of critical violations: | 0 |
Number of non-critical violations: | 3 |
Follow-up Required: | Yes |
Violations:
A summary of the violations found during the inspection are listed below.
Code | Description / Observation / Corrective Action |
110 | Food Not Protected - General Observation: Food was being stored on the floor of the walk-in cooler. Corrective Action: Food should be stored on shelves or similar off of the floor to prevent the risk of cross contamination to food contact surfaces. |
110 | Food Not Protected - General Observation: Open foods were being stored unprotected from the risk of ingress of insects etc. Corrective Action: All opened foods should be protected and stored in food grade containers with fitted lids. |
110 | Food Not Protected - General Observation: Prepared/thawed foods were being stored without day/date labeling. Corrective Action: For good stock control and food status awareness, day/date labeling should be consistently carried out. |
116 | Improper Construction / Maintenance of Establishment Observation: Two of the three light fittings within the walk-in cooler were not working. Corrective Action: These should now be repaired to facilitate cleaning. |
116 | Improper Construction / Maintenance of Establishment Observation: The reduced pressure back flow preventer valve fitted within the kitchen had not been recently tested. Corrective Action: This device should be tested annually. |
118 | Other (Specify) Observation: Temperature monitoring of temperature control equipment is not being carried out. Corrective Action: In line with good HACCP practices temperatures of fridges/freezers and hot hold foods should be monitored and recorded routinely. |
118 | Other (Specify) Observation: There is a general need for additional cleaning within the kitchen area. Corrective Action: Additional effort should be given to cleaning to ensure routine thorough cleaning is carried out of all areas of the kitchen and work equipment. |
118 | Other (Specify) Observation: Equipment used for handling squid during busy times is presently being partially cleaned during use. Corrective Action: Ensure equipment used for handling squid during busy times is routinely thoroughly cleaned and sanitized. |
Comments: