Inspection Information:
Facility Type: | Restaurant |
Inspection type: | Routine |
Inspection date: | May 31, 2011 |
Number of critical violations: | 0 |
Number of non-critical violations: | 2 |
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: Used salad bowl observed to be stored directly on top of the lettuce in the condiment cooler. Corrective Action: Ensure that salad bowls are not stored directly in contact with the food to prevent the risk of food contamination. |
110 | Food Not Protected - General Observation: Some coolers were not equipped with a thermometer. Corrective Action: Ensure to equip a visible and working thermometer in all cooling units at all times to evaluate the storage temperatures. |
116 | Repeat Improper Construction / Maintenance of Establishment Observation: Food debris, dust and soiled items found behind and underneath the equipment. Corrective Action: Focus on the noodle making area and behind the stand up fridge in the dish area. Follow the sanitation plan to have regular cleaning and sanitizing of the facility. |
Comments:
General observations:
Coolers: <4C
Freezers: <-18C
Hot Holding units: @ 61 to 66C (require >60C)
Food storage practice: not all cooling units have a thermometer; lettuce bowl placed directly on top of lettuce
Temperature log: absent
Dishwasher: 71C at plate
Spray bottle sanitizer available: Quats @ >200ppm (require 200ppm)
Chemical storage: adequate
Dry storage: adequate
Washrooms: soap and paper towel available
Handwashing facilities: soap and paper towel available
General sanitation: satisfactory
General maintenance: satisfactory
No sign of pests at time of inspection.
Food handling practice: adequate
Additional comments:
1. Quats > 200ppm may cause allergic reactions to some patrons. Dilute the sanitizing solution so that it is at 200ppm using test strips to verify as discussed with the operator.
2. Temperature log needs to be included as part of the regular practice in order to monitor any deviations.