Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Follow-Up |
| Inspection date: | May 05, 2008 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 0 |
| Follow-up Required: | No |
Violations:
No violations were found during the inspection
Comments:
Work still to be done:
- Flooring in janitorial room - paint or finish to provide a non-absorbent, durable and easily cleanable surface.
- Ensure all handwash stations are stocked with wall-mounted liquid handsoap and paper towels dispensers.
- Establish Sanitation log - maintain daily (record dishwasher sanitizer concentration and wiping cloth sanitizer concentrations).
- Repair light in walk-in cooler.
- Confirm sanitizer to be used in sanitizing solution for wiping cloths.
- Cut fruit must be stored under refrigeration.
- Seal all sinks to wall joins with silicone caulking.
Other items noted at time of inspection:
- Dishwasher sanitizing rinse recorded 100ppm chlorine = good.
- Temperature Log established for all refrigerators and freezers = good.
- Menu submitted.
- Liquid pasteurized egg product used for Caesar salad dressing and Hollandaise sauce = good.
- Chemical supplies stored in separate storage area = good.
- Freezing wands to be used for cooling soups, etc.
- Dry storage area clean and organized.
- All food stored on shelving, up of floor = good
- Walk-in cooler temperature recorded 1C. Foods cover and labelled = good.
- Cooler well organized (raw meats on bottom shelves, produce stored separate from meats) = good
Approved for Opening May 5, 2008. Good Luck!