Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | March 06, 2012 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 1 |
| Follow-up Required: | No |
Violations:
A summary of the violations found during the inspection are listed below.
| Code | Description / Observation / Corrective Action |
| 110 | Food Not Protected - General Observation: Improper handling and storage of clean, sanitized equipment and utensils. Knifes stored in slit on side of cutting board in manner that allows contamination of knifes by materials from cutting board. This storage method allows knifes to contaminate ready to eat foods that are served at the establishment Corrective Action: . Knifes must be stored in a manner that prevents contamination so they do contaminate food when they are used.  |
Comments:
Refrigeration and hot holding temperatures are in compliance with the requirements in the food premises regulation.
High temp dishwasher is sanitizing properly; 71 degrees Celsius at the dish
Food contact surface sanitizer is bleach, was > 100 ppm.
Hand wash stations were well stocked with soap and paper towel
Food safety plan is complete and stored on-site